It’s difficult to peg how so much goodness can come from so little in this Tomatillo Chipotle Salsa, but instead of trying to figure out how it happens we are better off just eating it. Any time you see Salsa Verde called for, consider giving this Tomatillo Chipotle Salsa a chance — it wants to be part of your expanding repertoire.
Roast the tomatillos in the oven at 400ºF for 10-15 minutes or until they start to turn army green.
De-stem and de-seed two chipotles in adobo.
Add the 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 the second chipotle.
If you want a thinner salsa, you can add 2-3 tablespoons of water.
You can get by using canned tomatillos but you'll definitely get an upgrade if you use fresh tomatillos. Also note that if you are using canned tomatillos you don't have to bother roasting them as it won't have the same effect.
I rarely add salt to this salsa but you can add a pinch at the end if you want.
If you want a milder garlic flavor you can consider roasting the garlic.