CHIPOTLE AND TOMATILLO SALSA
This salsa is a sleeper! I found it somewhere on the 'Net in 1996. It's really mild, but has a tang that sneaks up on you and forces you to head for the cold beer! This is terrific with grilled meats---and I've topped a salad or two with it!

Heat Scale = Mildly Medium

1 can Chipotle Chiles in Adobo Sauce (7 oz.)
1 pound Tomatillos -- husked and halved
1 small Red Onion -- chopped
2 tablespoons Olive Oil
1/3 cup chopped fresh Cilantro
1 tablespoon Rice Wine Vinegar
1/2 teaspoon dried Oregano
Salt and Pepper to taste

Puree the chiles with their sauce in a blender; transfer to a large bowl. Heat oil in a large heavy skillet; saute tomatillo halves, onion and garlic until tender. Place in the blender; pulse just until chopped and add to the chiles in the bowl. Mix in cilantro or coriander, vinegar, oregano, salt and pepper; mix well.

Cover and chill until ready to use. Bring to room temperature before serving. Makes about 2 cups.

Copyright 2007 Carol Stevens, Shaboom's Kitchen, All Rights Reserved