Smoky chipotle roasted tomatillo salsa, with a chipotle peanut salsa variation

Put the roasted tomatillos, roasted garlic and about four canned chipotles in the blender. (Dried chipotles or moritas would be dry-toasted in a skillet over medium heat about a minute, then reconstituted in hot water.)

Chop the roasted onions. Blend the tomatillo mixture until almost smooth.

Pour about half into a bowl and add about half the chopped onion; season with salt and a little water to adjust consistency. Serve with chips.

Variation: return the other half to the blender with about a quarter cup of salted peanuts (a little more) and about a tablespoon of Worcestershire sauce; blend completely smooth and stir in the rest of the onion. Taste for salt. Serve over grilled vegetables.