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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 the broiler.
- Arrange the chiles on a baking sheet and broil until the skins are charred, rotating as necessary.
- Transfer the charred chiles to a bowl, cover with plastic wrap, and let them steam for 15 minutes.
- Peel away the skins from the chiles after steaming.
- Remove the stems and seeds from the chiles, then chop them (aim for about 1 cup of chopped chiles).
- Heat the oil in a medium saucepan, then add the chopped onions and cook until softened.
- Add minced garlic and cook for another 30 seconds, seasoning with salt.
- Sprinkle flour over the softened onions and mix until well combined. Gradually stir in the broth, cooking until smooth.
- Incorporate the chopped chiles and cook for another 15 minutes, until the sauce slightly thickens.
- Taste and adjust the salt if necessary.
- Allow the sauce to cool before refrigerating until needed.
Notes
For a spicier sauce, keep some seeds from the chiles.
This sauce can be frozen for later use, just be sure to store in an airtight container.
Perfect as a topping for tacos, enchiladas, or even as a dip for chips.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Sauces
- Method: Broiling, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg