Smoky Chipotle Salsa with Pan-Roasted Tomatillos

1. Roast Garlic and Tomatillos

Place the garlic cloves and tomatillo halves cut-side down in a 10-inch nonstick skillet over medium heat. Let them roast for about 3-4 minutes on each side, or until the tomatillos are well browned and soft to the touch.

2. Blend with Chipotle Chiles

Transfer the roasted garlic and tomatillos to a blender or food processor. Add the canned chipotle chiles and 1/4 cup of water. Blend to a coarse puree.

3. Season and Serve

Pour the salsa into a dish and allow it to cool slightly. Season with salt to taste. If the salsa is too thick, thin it out with a bit more water until it reaches the desired texture.