Tomatillo & dried Chipotle salsa
- 17 oz tomatillos, dehusked
- 8 dried chipotle chiles, destalked and deseeded, roasted
- 2 cloves garlic roasted in their skins, peeled
- 1 ¼ tsp salt
In a molcajete or blender, finely grind the roasted chipotle chiles with the salt and garlic into a fine paste. Add the tomatillos and grind until coarsely puréed. Add salt to taste.
Serve at room temperature in a sauce boat.