3 garlic cloves, peeled
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo (or more if you like really spicy salsa)
To make the chipotle salsa, set a large (10-inch) nonstick skillet over medium-high heat; if you don?t have a non-stick skillet, lay in a piece of foil. Lay in the garlic and tomatillos, cut side down.
When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water. Process to a coarse pur?e. Pour into a salsa dish and cool.
Thin the salsa with a little additional water, if necessary, to give it an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.