Sunday, August 23, 2009

(66) Green Chile Sauce

Either I didn't take enough care removing the seeds or I just had hot chiles. This sauce was make-your-nose-run kind of spicy. But I love that kind of stuff, so it was a.ok in my book! YUM! This recipe makes just enough for the enchilada recipe!

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
Source: Cooking Light Magazine, December 2007

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

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

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