Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    tomatillos -- husks removed
   3                    chipotle peppers
   2                    garlic cloves -- sliced
     1/2  teaspoon      salt
   1      tablespoon    lime juice

Preparation:

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. Yields about 1 1/4 cups salsa. Minor mods: 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 tomatillos - no skins. I just throw the tomatillos on a broiler for 7 minutes or so.