Title: Chipotle tomatillo salsa 2
 Categories: None
      Yield: 1 Servings
 
      1 lb Tomatillos, husks removed
           -and washed
      5    Chipotles (up to 6)
      6    Garlic cloves (unpeeled) (up
           -to 8)
 
  from Rick Bayless' latest cookbook -  hope Rick doesn't mind.
  
  Place tomatillos on baking sheet and broil for 15-20 minutes till well
  charred.  Toast chipotles and then reconstitute (regular method in
  warm H2O), or use the same number of canned chipotle en adobo, with
  sauce rinsed off (I substituted 2 Scotch bonnets and toasted 'em with
  the garlic cause that's what I had). Place garlic in dry skillet for
  about 10 minutes over medium heat to char.
  
  Let tomatillos and garlic cool, peel garlic, put all of above in
  blender/processor and ZOOm together.  Be sure to include the juice
  that comes outta the tomatillos.
  
  Add salt and sugar to your liking - plus a few teaspoons of water to
  get the desired constistancy.
  
  Pretty good green sauce!!!