Recipe - Mesa Verde (Green Sauce)

1 pound Fresh green chiles; minced
3 tablespoon Olive oil
1/3 cup Onion; minced
1 tablespoon Salt
1 teaspoon Granulated garlic
1 teaspoon Dried leaf oregano
2 cup Water
3 tablespoon Flour
2 tablespoon Vegetable oil

Fresh green chiles make the best salsa, and frozen ones are sometimes
available in supermarkets. If you can't find either, substitute canned
Ortega FireRoasted green chiles. To prepare fresh green chiles, roast on a
barbecue grill, then peel the skins under running water or by rubbing with
a wet towel. Remove stem and seeds before dicing. Place chiles in a food
processor fitted with the metal blade and process to puree; set aside.
Blend flour with vegetable oil.

Place olive oil in a skillet over mediumhigh heat; add onion and saute
until translucent. Add salt and spices and reduce heat to medium. Add the
green chile puree, then water. Bring to a slow boil, stirring occasionally.
Add the flour/oil mixture gradually, stirring constantly, until mixture
thickens (you may not need to add all of it, depending on the amount of
juice in the chiles). Simmer 2 minutes, stirring continually to avoid
sticking. Transfer to a covered container and refrigerate. Serve chilled.
Makes 1 quart.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Houston Chronicle

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998