>> course: ingredient
>> serves: 1.5 cups
>> source: https://www.rickbayless.com/recipe/chipotle-salsa/

Spread @tomatillos{12%oz}(husked and rinsed), @garlic cloves{4}(unpeeled), and @onion{1/2}(sliced 1/2-inch thick) on a rimmed #baking sheet{}. Broil about 4 inches from heat for ~{6%minutes} until browned on one side, then flip and roast until garlic is soft and everything is charred.

Cool to room temperature. Peel the garlic and chop the onion into small pieces.

Pulse tomatillos, garlic, and @chipotle peppers{3}(canned, en adobo) with about 1 tbsp of the adobo canning liquid in a #blender{} until you get a coarse puree.

Stir in the chopped onion. Thin with @water{} to desired consistency. Season with @salt{1/2%tsp} and a pinch of @sugar{}(optional) to balance the heat.