Roasted tomatillo chipotle salsa

Husk the tomatillos; rinse only if very sticky.

Spread tomatillos, a couple of onion slices and garlic cloves on a rimmed baking sheet; broil about four inches below the element, turning halfway, about six minutes per side, until well browned and olive-coloured.

Cool completely before making the salsa.

Peel the roasted garlic, discarding any clove that got too dark; put garlic, onion and tomatillos in the blender with all their juices.

Blend to a coarse puree with little pieces still in it, a few seconds to a minute.

Add canned chipotles and a good amount of their adobo sauce; pulse until the colour turns from olive green to rusty red.

Pour into a dish and stir in a little water to thin to a condiment consistency.

Season with salt and taste.