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.