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.

 

This recipe goes with Green Chile-Chicken Enchiladas

Yield: 16 servings (serving size: 3 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 39%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.7g
  • Carbohydrate: 3.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 114mg
  • Calcium: 9mg

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

  1. Preheat broiler.
  2. 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.
  3. 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.
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