10 tomatillos, husks removed
3 dried chipotle or morita chiles
2 cloves garlic, sliced
1/2 teaspoon salt
1 tablespoon fresh lime juice
Char the tomatillos over a gas burner just until slightly blackened.
Do not soften. I use a little grill, called the Asador, that fits
over a burner. Set tomatillos aside.
Soften chiles in boiling water for 20 minutes. (Or, cover the dried
chiles with water, cover with plastic wrap, and microwave at high
for 3 minutes.) Drain the chiles and remove the seeds from the
Place the tomatillos, chipotles, garlic, salt and lime juice in a
food processor or blender, and puree into a smooth sauce.
Yields about 1 1/4 cups salsa.