Ingredients
Scale
- 6 anaheim or hatch green chiles
- 1 tablespoon oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 2 tablespoons flour
- 2 cups chicken or vegetable broth
Instructions
- Preheat your broiler to high.
- Place the chiles on a baking sheet and broil until the skins are charred, turning them as needed.
- Once charred, move the chiles to a bowl and cover with plastic wrap for 15 minutes to steam.
- Peel the skins off the chiles once they are cool enough to handle.
- Remove the stems and seeds, then chop the chiles (aim for about 1 cup).
- Heat oil in a medium saucepan, and cook the onions until softened.
- Add the minced garlic and cook for an additional 30 seconds, seasoning with salt.
- Sprinkle flour over the onions and stir to combine.
- Gradually add the broth, stirring until the mixture is smooth.
- Mix in the chopped chiles and cook for an additional 15 minutes until slightly thickened.
- Adjust salt to taste and refrigerate the cooled sauce until ready to use.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a smokier flavor, increase the broiling time on the chiles.
This sauce can be stored in the refrigerator for up to one week.
Feel free to adjust the salt according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Sauce
- Method: Broiling and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg