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


  1. 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.
  2. 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.
  3. 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.
  4. Serve warm over enchiladas or as a mild salsa with chips.
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