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Salsa Verde

2 each Fresh Anaheim Chile Peppers

1/2 lb. Tomatillos , husked , rinsed , diced

1 1/2 cups Chicken Broth

1/4 cup Chopped Green Onion

1 each Fresh Serrano Chile Pepper , stemmed and seeded

2 each Garlic Clove , peeled

1/4 cup Chopped Fresh Cilantro , stems and leaves

1 Tbsp. Heavy Whipping Cream

1/2 each Lime , juiced

Salt and Pepper to taste

1	Char Anaheim chiles over open flame or under broiler until blackened and transfer to ziptop bag and let stand for 10 minutes. Peel, seed and chop roughly.
2	In saucepan, combine tomatillos, broth, green onions, Serrano chile and garlic over medium high heat. Simmer for 15 minutes or until reduced to 1 2/3 cup. Transfer mixture to blender and add Anaheim chiles, cilantro, cream, and lime juice; puree until smooth. Season with salt and pepper to taste; hold refrigerated.