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Ingredients
- 3 x Chipotle chiles, from canned Chipotle chiles in adobo sauce, rinsed & patted dry
- 1 tsp Corn oil
- 1 lb Tomatillos, husks removed, halved
- 2 tsp Corn oil
- 1 sm Red onion, minced
- 1/3 c. Fresh cilantro, minced
- 1 Tbsp. Rice vinegar
- 1/2 tsp Dry oregano Salt Pepper
Directions
- Puree the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add in the tomatillos. Saute/fry till browned on all sides (about 7 min). Transfer to a work surface. Add in the second measure of corn oil to the skillet. Saute/fry the onion till tender (about 43 min). Add in the onion to the chile peppers. Chop the tomatillos. Add in to the onion & chile mix. Fold in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill.
- Bring to room temperature before serving. Joel Ehrlich
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 40 | 52% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 350mg | 10% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.04g | 4% |
| Protein 1.36g | 2% |
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