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* Exported from MasterCook II * CHIPOTLE TOMATILLO SALSA Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Chipotle chilies from one 7- -- ounce can chipotle Chilies in adobo sauce* -- rin patted dry 3 teaspoons Corn oil 1 pound Tomatillos*; husks removed -- halved 1 small Red onion -- chopped 1/3 cup Fresh cilantro -- chopped 1 tablespoon Rice vinegar 1/2 teaspoon Dried oregano Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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