Ingredients:

2 large fresh Anaheim chili peppers
1/2 pound tomatillos, husked, rinsed, diced
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chili pepper, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon half & half, heavy cream, sour cream, or whipping cream
Salt and pepper to taste
1 tablespoon fresh lime juice (optional)
Sugar, white or brown (optional)

Methods:

In a medium saucepan over medium-high heat, add tomatillos, chicken broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil.Reduce heat to medium-low simmer until mixture is reduced to approximately 1 2/3 cups, stirring occasionally, about 18 minutes.

Transfer mixture to blender.Add charred Anaheim chilies, cilantro, and cream.Puree until smooth. Season salsa with salt and pepper.Add lime juice.Can be made 1 day ahead.Transfer to small bowl; cover and chill. Can be served warm or chilled.