2 lbs tomatillos; shucked and washed
1/2 red onion; cut cup
1 Anaheim pepper; halved, washed and seeded
1/2 jalapeno pepper (or whole); halved, washed and seeded
1/2 c chicken broth
1/4 t. sugar
1/2 c. fresh cilantro (or more if you like)
Preheat broiler. Place tomatillos, onion and peppers on foil and broil until they start to blacken, then turn over (carefully!) and roast until the other side starts to blacken. The tomatillos should be soft. Transfer all to blender, plus all juices. Add broth, salt, sugar and cilantro and blend up until salsa consistency. Enjoy!