10 tomatillos -- husks removed 3 chipotle peppers 2 garlic cloves -- sliced 1/2 teaspoon salt 1 tablespoon 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 softened chiles. Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce.
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