2 large fresh Anaheim chilies
1 1/2 cups chicken broth
4 medium tomatillos husked, rinsed, and diced
2 green onions chopped
1 garlic clove, minced
1/4 cup fresh cilantro leaves
1 tablespoon whipping cream
1 tablespoon fresh lime juice
- Char Anaheim Chilies under high heat broiler (500 degrees Fahrenheit) until chilies’ skins turn black. Seal both chilies into a paper bag for ten minutes. When chilies are cooled, peel black charred skin off of chilies and dice them.
- Place chicken broth, tomatillos, green onions, and garlic clove into a medium saucepan. Bring to a boil on medium high heat, then turn down to medium heat and simmer until liquid has reduced by half.
- Place diced Anaheim chilies, tomatillos mixture, cilantro leaves, whipping cream and fresh lime juice into a blender or food processor. Blend until there are no large chunks.
- Serve warm over enchiladas or as a mild salsa with chips.