Mesa Verde (Green Sauce)


Recipe By     : Houston Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green chiles -- diced
   3      tablespoons   olive oil
     1/3  cup           onion -- diced
   1      tablespoon    salt
   1      teaspoon      granulated garlic
   1      teaspoon      dried leaf oregano
   2      cups   water  
   3      tablespoons   flour
   2      tablespoons   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 Fire-Roasted 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 medium-high 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. 
From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html