Step 1

Husk and rinse the tomatillos, cutting out the stems.

Step 2

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.

Step 3

De-stem and de-seed two chipotles in adobo.

Step 4

Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.

Step 5

Take a taste for heat level. If you want more heat add more chipotle.

Step 6

If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.

Step 7

Serve immediately and store leftovers in an airtight container in the fridge.