Green Chile Sauce

Healthy, Vegetarian, Weeknight

Servings: Yields about 4 cups Source:

Ingredients

5 medium tomatillos

1 qt. homemade or low-salt chicken broth

1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped

2 tsp. minced yellow onion

1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)

1 clove garlic, minced

1/2 tsp. kosher salt; more to taste

1/4 tsp. ground white pepper

2 Tbs. cornstarch, dissolved in 2 Tbs. water

Your favorite hot sauce (optional)

Directions

Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.

Nutrition

Sample Size approx Tbs.
Calories (kcal) : 14
Fat Calories (kcal): 3
Fat (g): 0
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 27
Carbohydrates (g): 2
Fiber (g): 1
Protein (g): 1