Chipotle Salsa

Recipe from:  Michael Blakeley 
Servings: About 1 1/4 cups

10  tomatillos, husks removed
3   dried chipotle or morita chiles
    boiling Water
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 softened chiles.

Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce.