3 cloves garlic
1/2 pound tomatillos
2 each canned chipotle chilies in adobo sauce
1/4 cup water
1/2 teaspoon salt
Heat a large nonstick skillet over medium-high heat. Add garlic and tomatillos (cut-side down). Brown the tomatillos and garlic on both sides, turning over halfway through, about 7 minutes total. Transfer the garlic and tomatillos to a blender or food processor. Add chilies and water and process to a coarse puree. Pour into a salsa dish and let cool. Taste and season with salt before serving. Serves 4. This recipe can be doubled or tripled.