Mark Boughton Photography / styling: Teresa Blackburn
- 4 to 5-- green chile peppers (Anaheim, Cubanelle, Poblano, or any other green chile), about 1 pound
- 2tablespoons vegetable oil
- 1small onion, chopped
- 2large garlic cloves, chopped
- 5teaspoons all-purpose flour
- 1/2teaspoon ground coriander
- 2cups reduced-sodium chicken broth or water
- 1/2teaspoon salt
- 1teaspoon lime juice
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.
Nutritional Info *per serving
- Calories 47
- Fat 2g
- Cholesterol 0mg
- Sodium 194mg
- Carbohydrate 5g
- Protein 1g