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Green Chile Sauce
This sauce is excellent served with your favorite Mexican dish,
or use it as a base for a delicious southwestern stew.
Makes 2
1
⁄4 cups
1
1
⁄2 pounds Anaheim or green New Mexican chiles
1 tablespoon unsalted butter
1 small onion (approximately 3
1
⁄4 ounces),
cut into 1-inch pieces
1 large clove garlic, peeled and smashed
1 jalapeño pepper (approximately
1
⁄2 ounce), cut in half,
seeds and stem removed, cut into 1-inch pieces
1 tablespoon unbleached all-purpose flour
1
1
⁄2 cups chicken stock
3
⁄4 teaspoon kosher salt
Preheat oven to 450°F. Place peppers on a baking sheet and roast until
very dark and skin is coming away from the peppers, about 30 minutes.
Place roasted peppers in a mixing bowl and cover with plastic wrap in
order for the skins to loosen, about 15 minutes. Remove skin and seeds
from chiles.
Place a 3
1
⁄2-quart sauté pan over medium heat and add the butter.
When butter is hot and bubbling, add the onion, garlic and jalapeño
mixture and sauté for about 4 to 5 minutes, until softened but not
browned. Stir in roasted chiles and cook for another minute. Add flour
and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt
and reduce to a simmer for about 25 minutes. Insert the Cuisinart
®
Smart Stick
®
into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30 to 60 seconds, until the sauce reaches desired
consistency.
Nutritional information per
1
⁄
4
-cup serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
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