Yields about 3 cups.
- 30 tomatillos , husked, washed, blackened (stick them under the broiler until the skins start to blister and pop), and chopped
- 3 cloves garlic , roasted (stick them on the broiler pan with the tomatillos for a few minutes)
- 1 bunch cilantro , chopped
- 3 chilies in adobo sauce , plus 1½ T adobo sauce (use more or less to control the heat)
- ¾ t salt
- ¾ t sugar