Salsa Verde - Tomatillo Salsa - Green Salsa

2 large fresh Anaheim chile peppers*
1/2 pound tomatillos, husked, rinsed, diced**
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chile 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) ***

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

** Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets. Remove dry paperlike skins from tomatillos.

*** Add a little sugar is you want the salsa sweeter.

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Rinse off all of the blackened skin and then chop the chilies.  NOTE: Remove seeds for milder flavor. Warning:  Wear gloves when working with the chilies and don't rub your eyes.

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.

Variation:  Mash an avocado or two with a fork, then stir into salsa. The avocado adds a nice texture and richness to this salsa.

Makes approximately 2 cups.