Heat the grill.

Remove the skin from the tomatillos and rinse. Dry them off and add them to a mixing bowl.

Add 2 Tablespoons olive oil and the 1/4 teaspoon of salt and pepper to the bowl and mix until the tomatillos are coated evenly.

Place them on the grill and cook until soft.

In a small sauce pan, heat 2 Tablespoons olive oil over medium heat.  Add the onions and garlic and season with salt and pepper to taste. Cook until soft, about 8-10 minutes.

Add the chipotle peppers, adobo sauce, and cilantro.  Heat through, about 3-5 minutes. Add the cooked cooked tomatillos and the honey and mix for about 1 minute.

Remove from the heat. Either pour the entire contents into a blender or use an immersion blender and blend to the coarseness of your liking.

Place in the refrigerator and chill for 30 minutes to and hour.