3    Chipotle chilies from one 7-

           -ounce can chipotle
           Chilies in adobo sauce*, rin
           -sed, 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; 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