Chipotle Tomatillo Salsa

Yield: 1 servings

3    Chipotle chilies from one 7 ounce can chipotle Chilies
          in adobo sauce - rinsed and patted dry
3 ts Corn oil
1 lb Tomatillos - husks removed, halved
1 sm Red onion - chopped
1/3 c  Fresh cilantro - chopped
1 tb Rice vinegar
1/2 ts 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 and chill. Bring to room temperature.)

Makes 1-1/2 cups.