4 tomatillos
2 chipotles in adobo
2 garlic cloves

4 tomatillos 2 chipotles in adobo 2 garlic cloves

Husk and rinse the tomatillos, cutting out the stems.
Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
De-stem and de-seed two chipotles in adobo.
Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
Take a taste for heat level. If you want more heat add more chipotle.
If you want a thinner salsa you can add 2-3 Tablespoons of water.
Serve immediately and store leftovers in an airtight container in the fridge.