Chipotle-Peanut Salsa - Rick Bayless

Ingredients

• About 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed OR 3 to 5 canned chipotle chiles en adobo
• 1 pound (6 to 8 medium) tomatillos, husked, rinsed and cut in half around the equator, divided use
• 1 small (4 ounce) white onion, sliced into ¼-inch rounds
• 4 garlic cloves, peeled
• 1/3 cup roasted peanuts
• 1 tablespoon soy or Worcestershire sauce (aka salsa inglesa in Mexico)
• Salt
• A little sugar (optional)