Roasted Tomatillo Chipotle Salsa
From: Rick Bayless' Mexican Kitchen
Date: 2008-07-26
Serves: 1 1/4 Cups

3-6	whole	Canned Chiles Chiptoles en Adobo
3	large	Garlic Cloves, unpeeled
8	ounces	Tomatillos (5-6 medium), husked and rinsed
1/2	tsp	Salt
1/4	tsp	Sugar

Roast unpeeled garlic in dry skillet, turning, until blacked in spots
and soft, about 15 minutes. Cool, slip off papery skins, chop
roughly.

Put tomatillos on baking sheet about 4 inches below very hot
broiler. Allow to blister, blacken, and soten on one side, about 5
minutes; turn over and repeat on other side. Cool completely.

Put Tomatillos, Chiles and Garlic in blender or food processor and
proccess; it doesn't have to be completely smooth. 

Season with Salt and adjust tanginess with Sugar.