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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. 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 |
Directions:
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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