Cuisinart Smart Stick CSB-76 Series Instruction/Recipe Booklet page 13

This sauce is excellent served with your favorite Mexican dish,
or use it as a base for a delicious southwestern stew.
⁄
1
Makes 2 cups
4
⁄
1
1 pounds Anaheim or green New Mexican chiles
2
1 tablespoon unsalted butter
1 small onion (approximately 3
cut into 1-inch pieces
1 large clove garlic, peeled and smashed
1 jalapeño pepper (approximately
seeds and stem removed, cut into 1-inch pieces
1 tablespoon unbleached all-purpose flour
⁄
1
1 cups chicken stock
2
⁄
3
teaspoon kosher salt
4
Preheat oven to 450°F. Place peppers on a baking sheet and roast until
very dark and skin is coming away from the peppers, about 30 minutes.
Place roasted peppers in a mixing bowl and cover with plastic wrap in
order for the skins to loosen, about 15 minutes. Remove skin and seeds
from chiles.
⁄
1
Place a 3 -quart sauté pan over medium heat and add the butter.
2
When butter is hot and bubbling, add the onion, garlic and jalapeño
mixture and sauté for about 4 to 5 minutes, until softened but not
browned. Stir in roasted 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 Cuisinart
®
Smart Stick into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30 to 60 seconds, until the sauce reaches desired
consistency.
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g
Green Chile Sauce
Nutritional information per
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
⁄
1
ounces),
4
⁄
1
ounce), cut in half,
2
⁄ -cup serving:
1
4
®
13