1/2 lb. (about 12) med. tomatillos, husked and rinsed
2 tablespoons chopped white onion
1/4 cup loosely packed chopped fresh cilantro
1 canned chipotle en adobo, seeded and veins removed, and chopped
3/4 teaspoon salt,or to taste
1/4 teaspoon sugar
Cook the tomatillos in boiling water to cover until just tender, about 5 min.
Drain under cold running water to stop the cooking and place in a blender or food processor. Add the remaining ingredients and blend until almost smooth with a little texture.
Transfer to a bowl.
Serve at room temperature or cover, refrigerate, and serve chilled.
Makes about 1 cup