Salsa Verde

1. 1

   Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in paper bag; let stand 10 minutes.

3. 3

   Peel, seed, and chop chilies.

4. 4

   Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat.

5. 5

   Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes.

6. 6

   Transfer mixture to blender.

7. 7

   Add Anaheim chilies, cilantro, and cream.

8. 8

   Puree until smooth.

9. 9

   Season salsa with salt and pepper.

10. 10

    Add lime juice, if desired.

11. 11

    (Can be made 1 day ahead.

12. 12

    Transfer to small bowl; cover and chill.

13. 13

    Rewarm before serving.)

14. 14

    *Also known as California chilies; available at Latin American markets and many supermarkets.

15. 15

    **Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.