Instructions: Lay a square of aluminum foil on a griddle or skillet set over medium heat; set the tomatillos on top and turn regularly until soft and blackened in spots, about 10 minutes. While the tomatillos are roasting, toast the garlic on an uncovered spot on the griddle or skillet, turning frequently until soft, about 15 minutes; cool, slip off the skin and chop. Place the tomatillo, garlic, chipotles and 2 tablespoons water in a blender jar or food processor 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.

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