Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in a paper bag: let stand 10 minutes.
Peel, seed, and chop chilies.
Combine tomatillos, broth, green onions, serrano chili, and garlic in a medium saucepan; bring to boil over medium-heat heat.
Reduce heat to medium-low simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes.
Transfer mixture to a blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth.
Season salsa with salt and pepper. Add lime juice, if desired. Transfer to small bowl; cover and chill. Rewarm before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (619g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 840.1mg||29 %|
|Potassium 1014.4mg||27 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 12.5g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 111
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