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Chipotle Pepper Sauce.

Ingredients:

Servings: about 2 Cups
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

Directions:

Heat a large cast-iron skillet. When it is very hot, add the tomatillos,
garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in
spots and softened, 8 to 10 minutes.

Transfer the vegetables to a plate and let cool. Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.