Green Chile Sauce (great for burritos, tacos and enchiladas)

4 lg or 8 sm Anaheim chiles

1 tablespoon oil

2 cups chopped onion

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 teaspoon ground coriander

1/2 teaspoon salt

12-14 ounces broth

 

1  Preheat broiler and place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes.

2  Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile.

Remove and discard seeds and tops. Chop chiles to measure 3/4 cup.

3  Heat oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté for 1 minute. Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.

4  Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed chile mixture to pan; stir well. Remove from heat; cool completely.