Mesa Verde (Green Sauce)


Course : Salsas
Source:
Serves: 4
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Ingredients:


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
 

Preparation / Directions:


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 sauté‚ 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


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