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Ingredients
- 2 fresh Anaheim chilies
- 1 14 1/2 -ounce can low-salt chicken broth
- 1 1/4 cups chopped onion
- 4 ounces tomatillos, husked, rinsed, quartered
- 1 jalapeño chili, seeded, coarsely chopped
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.
Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
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