Green Chile Sauce
- Yield: 12 servings
Ingredients
- 4 to 5-- green chile peppers (Anaheim, Cubanelle, Poblano, or any other green chile), about 1 pound
- 2tablespoons vegetable oil
- 1small onion, chopped
- 2large garlic cloves, chopped
- 5teaspoons all-purpose flour
- 1/2teaspoon ground coriander
- 2cups reduced-sodium chicken broth or water
- 1/2teaspoon salt
- 1teaspoon lime juice
Instructions
- Preheat oven to 400F.
- Place peppers on a baking sheet and roast until skins blacken and blister, about 20 minutes. Transfer to a bowl and cover. When cool enough to handle, remove stems and seeds. Peel and chop roughly. (You should end up with about 1 cup of peppers.)
- Heat oil in a small skillet over low heat. Add onion and cook, stirring frequently, until it begins to brown. Add garlic and cook another minute.
- Add flour and coriander and continue to cook and stir until flour is evenly distributed and begins to brown, 3 to 4 minutes. Add roasted peppers, broth or water, and salt. Simmer 5 minutes. Add lime juice. Place sauce in a blender and purée. Makes about 2 1/2 cups.
Nutritional Info *per serving
- Calories 47
- Fat 2g
- Cholesterol 0mg
- Sodium 194mg
- Carbohydrate 5g
- Protein 1g