This sauce is excellent served with your favorite Mexican dish –
or use it as a base for a delicious Southwestern stew.
11⁄2 pounds Anaheim or green New Mexican chiles
1 small onion (approximately 31⁄4 ounces), quartered
1 large clove garlic
1 jalapeño pepper (approximately 1⁄2 ounce), halved and seeded
1 tablespoon unsalted butter
1 tablespoon unbleached, all-purpose flour
11⁄2 cups chicken stock
3⁄4 teaspoon kosher salt
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
Preheat oven to 450°F. Arrange chiles on a baking sheet and roast until very dark and skin is coming away from the chile, about 30 minutes. Put chiles in a mixing bowl and cover with plastic wrap in order for the skins to loosen, about 15 minutes.
Peel the cooled chiles, discarding all skin, seeds, and stems. Melt the butter in a 31⁄2-quart saucepan over medium heat. Add the onion, garlic and jalapeños, sauté for about 4 to 5 minutes until soft. Stir in 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 blender into the saucepan, making sure the protective guard is submerged. Blend on Low using an up-and-down motion until ingredients are well combined, about 40 to 60 seconds, until the sauce reaches desired consistency.
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