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This salsa is a step up from a basic roasted tomatillo salsa, but much simpler than mole. You can find Mexican drinking chocolate in the international sections of grocery stores. The heat comes from the chipotle en adobo sauce, so if you would like less, just use the 1 teaspoon adobo sauce.

Olive oil
½ cup white onion, medium dice
10-12 tomatillos, husked, rinsed, and roughly chopped
2 cloves roasted garlic
2 teaspoons agave nectar
1 chipotle en adobo + 1 teaspoon adobo sauce
3 pieces Mexican drinking chocolate bars
1 small handful fresh cilantro, roughly chopped
salt

Heat up 1 or 2 tablespoons olive oil in a medium sized sauté pan. Add the onion and sauté until translucent and lightly browned. Add the tomatillos, along with a large pinch of salt, and cook for another 15 minutes, or until the tomatillos are soft and cooked through.
Remove from the heat and allow to cool slightly.
Blend the onion and tomatillo with the remaining ingredients until completely combined.
Pour back into the sauté pan to keep warm.

Makes about 1 1/2 cups.