Green Chile Sauce

This green chile sauce gets its mild kick from fresh Anaheim chiles--long, slender, pale green peppers. The chile sauce pairs well with chicken or pork; you can also serve it as a snack with baked tortilla chips.

 

Yield:

16 servings (serving size: 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 23
Caloriesfromfat 39 %
Fat 1 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 0.7 g
Carbohydrate 3.3 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 114 mg
Calcium 9 mg

Ingredients

6 Anaheim chiles
1 tablespoon canola oil
2 cups chopped onion
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile. Remove and discard seeds and tops. Chop chiles to measure 3/4 cup.

Heat canola oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté for 1 minute. Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed chile mixture to pan; stir well. Remove from heat; cool completely.

Note:

Bill Jamison and Cheryl Alters Jamison,

December 2007