Tomatillos and Chipotle Chile Sauce

1/2 pound (about 12) medium tomatillos, husked and rinsed

2 tablespoons of chopped white onion

1/4 cup of loosely packed chopped fresh cilantro

1 canned chipotle chile en adobo, seeds and veins removed, and chopped

Salt to taste

1/4 teaspoon of sugar

Cook the tomatillos in boiling water to cover until just tender, about 5 minutes. 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.