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
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.
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