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Enchilada Sauce #1 (Gluten-Free)

Ingredients:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped onion
1/3 cup chopped cilantro
1 teaspoon cumin
1 ½ teaspoon sugar
½ teaspoon salt
1 ½ cup chicken broth
½ cup heavy cream

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Directions:
Clean and slice tomatillos in half and broil 7 - 9 minutes turning once until browned. Sauté onions in the oil. Add tomatillos, onions, cilantro, cumin, sugar and salt into a blender. Blend. Pour into a saucepan over medium heat. Heat for 5 minutes--stir often. Add cream and broth and heat an additional 5 minutes and stir often.

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