Chipotle Chile Sauce II recipe

A simple, hot smoky table sauce that is delicious with grilled meats. You can also sprinkle it on tacos.

3 fresh tomatillos, husked and washed
2 cloves garlic, unpeeled
3 canned chiles chipotles, seeded
1/4 teaspoon salt

Lay a square of aluminum foil in a cast iron skillet set over medium heat; set the tomatillos on top of the foil. Turn often until soft and blackened in spots, about 10 minutes.

While the tomatillos are roasting, toast the garlic on an uncovered spot on the skillet, turning frequently until soft, about 15 minutes; cool, slip off the skin and chop.

Place the tomatillos, garlic, chipotles and 2 tablespoons water in a blender container and puree. Scrape into a sauce dish, season with salt, and stir in a little more water to give it a light, saucy consistency. If a smokier flavor is desired, stir in a teaspoon or two of the sauce from the canned chiles chipotles.