Green Chile Sauce
- Yield 12 servings
This mild sauce is perfect with eggs, chicken, pork or vegetarian dishes.
- 4 to 5 -- green chile peppers (Anaheim, Cubanelle, Poblano, or any other green chile), about 1 pound
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 large garlic cloves, chopped
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground coriander
- 2 cups reduced-sodium chicken broth or water
- 1/2 teaspoon salt
- 1 teaspoon 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.