Sauces and Dressings
Green Chile Sauce
Makes 2 1⁄4 cups
Green Chile Sauce
Makes 2 1⁄4 cups
This sauce is excellent served with your favorite Mexican dish –
or use it as a base for a delicious Southwestern stew.
Nutritional information per 1⁄4-cup serving:Calories 39 (35% from fat)
carb. 5g
pro. 1g
fat 2g
sat. fat 1g
chol. 3mg
sod. 476mg
calc. 59mg
fiber 1g
carb. 5g
pro. 1g
fat 2g
sat. fat 1g
chol. 3mg
sod. 476mg
calc. 59mg
fiber 1g
Ingredients
- 11⁄2pounds Anaheim or green New Mexican chiles
- 1small onion (approximately 31⁄4 ounces), quartered
- 1large clove garlic
- 1jalapeño pepper (approximately 1⁄2 ounce), halved and seeded
- 1tablespoon unsalted butter
- 1tablespoon unbleached, all-purpose flour
- 11⁄2cups chicken stock
- 3⁄4teaspoon kosher salt
Preparation
- Preheat oven to 450°F. Arrange chiles on a baking sheet and roast until very dark and skin is coming away from the chile, about 30 minutes. Put chiles in a mixing bowl and cover with plastic wrap in order for the skins to loosen, about 15 minutes.
- Peel the cooled chiles, discarding all skin, seeds, and stems. Melt the butter in a 31⁄2-quart saucepan over medium heat. Add the onion, garlic and jalapeños, sauté for about 4 to 5 minutes until soft. Stir in chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend on Low using an up-and-down motion until ingredients are well combined, about 40 to 60 seconds, until the sauce reaches desired consistency.
