Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min,
stirring, till soft and black all over. Roast garlic till soft, peel. Saute
inion in 1 T oil till soft.
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl
smooth. Add water if necessary.
Add lime juice and process briefly. Check seasoning, and add sugar and lime
juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken
with Tomatillo Sauce
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min,
till soft. Seed peppers (or not for more heat), remove stems, and proceed,
using both peppers and their soaking water.
*BACK TO SALSA*