Tomatillo & Chipotle Salsa

Roast:

1. Line a large cast-iron skillet or heavy griddle with aluminum foil and press against the bottom and sides to form a smooth layer set. Set over high heat and allow it to heat up for a few minutes.
2. Add the tomatillos, tomato, onion and garlic to the preheated skillet in a single layer. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast. If doubling the recipe, cook the vegetables in batches.
3. Roast until it begins to soften and has a few black spots, turning it several times. Remove from heat any veggies that finish roasting first and set aside to wait for the rest (see note #1)

Blend:

1. When the veggies are roasted, slightly chop them into several pieces, peel the garlic and place in a blender along with the chipotles (plus any juices), and salt. Cover and let the vegetables steam for 5 minutes, to bring out the juices. Pulse to make a fairly smooth salsa with a little bit of texture.
2. Add the cilantro and pulse a couple more times to combine. Pour the salsa into a serving bowl. For a thinner salsa, stir in water, up to ¼ cup, a little at a time. Taste and adjust the seasoning as desired.