Green Chile Sauce

Fresh Anaheim chiles--long, slender, pale green peppers--have mild heat. The sauce pairs well with chicken or pork, or 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)

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.

Nutritional Information

Calories:

23 (39% from fat)

Fat:

1g (sat 0.1g,mono 0.2g,poly 0.6g)

Protein:

0.7g

Carbohydrate:

3.3g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

114mg

Calcium:

9mg