Ingredients :

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10 tomatillos, husks removed
3 dried chipotle or morita chiles
Boiling water
2 cloves garlic, sliced
1/2 teaspoon salt
1 tablespoon fresh lime juice

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Method :

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Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside. Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.) Drain the chiles and remove the seeds from the
softened chiles.

Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce. Serve with quesadillas. Yields about 1 1/4 cups salsa. Per tablespoon : 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat ( 0 g saturated), 0 mg cholesterol, 56 mg sodium, 0 g fiber.