Makes 2 cups of gravy

INGREDIENTS

1 pound tomatillos, husks removed, cut into quarters
1 teaspoon cumin
1 teaspoon salt
1 cup chicken broth
3 poblano chili peppers, roasted, seeded and chopped
1 jalapeño pepper, roasted, seeded and chopped
1 cup fresh cilantro leaves
½ cup heavy whipping cream
Juice and zest of 1 lime

PREPARATION

Place the tomatillos, cumin, salt and chicken broth in a medium sauce pan and boil, about 15 to 20 minutes or until tomatillos are soft. Remove from the heat and allow to cool. Transfer tomatillo mixture to a blender and add roasted peppers, cilantro, cream, lime juice and zest and blend until smooth.