You are here: Home » Recipes » Green Chile Sauce Green Chile Sauce Kitchen Tested Yield 12 servings This mild sauce is perfect with eggs, chicken, pork or vegetarian dishes. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 4 to 5 -- green chile peppers (Anaheim, Cubanelle, Poblano, or any other green chile), about 1 pound2 tablespoons vegetable oil1 small onion, chopped2 large garlic cloves, chopped5 teaspoons all-purpose flour1/2 teaspoon ground coriander2 cups reduced-sodium chicken broth or water1/2 teaspoon salt1 teaspoon lime juice Instructions Preheat oven to 400F. Place peppers on a baking sheet and roast until skins blacken and blister, about 20 minutes. Transfer to a bowl and cover. When cool enough to handle, remove stems and seeds. Peel and chop roughly. (You should end up with about 1 cup of peppers.) Heat oil in a small skillet over low heat. Add onion and cook, stirring frequently, until it begins to brown. Add garlic and cook another minute. Add flour and coriander and continue to cook and stir until flour is evenly distributed and begins to brown, 3 to 4 minutes. Add roasted peppers, broth or water, and salt. Simmer 5 minutes. Add lime juice. Place sauce in a blender and purée. Makes about 2 1/2 cups.