- 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.
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