Chipolte Salsa

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

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.

<u>Minor mods</u>:
    I just use the juice of a whole lime
    Last time, I charred 3 tomatoes and threw them in, too. Not bad.
    I use a food mill instead of a blender for the tomatillas - no skins.
    I just throw the tomatillas on a broiler for 7 minutes or so.

<u>Note</u>: 
Besides chips, I've been throwing this into chorizo con huevos, onto steaks, whatever.