Mesa verde salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green chilies |
| 3 | tablespoons | Olive oil |
| ⅓ | cup | Onion(chopped) |
| 1 | tablespoon | Salt |
| 2 | Garlic cloves(chopped) | |
| 1 | teaspoon | Oregano |
| 2 | cups | Water |
| 3 | tablespoons | Flour blended with |
| 2 | teaspoons | Oil |
Directions
To prepare fresh green chilies, roast on a barbecue grill. Peel skins under running water or by rubbing with a wet towel. Remove stem and seeds;dice. Puree roasted green chilies and set aside. Place olive oil in a pan. Heat and saute onions until translucent. Add spices and reduce heat to medium. Add green chili puree; add water. Bring to a slow boil, stirring occasionally. Add flour/oil mixture gradually, astirring constantly, until mixture thickens. You may not need to add it at all, depending on the amount of juice in the chilies. Simmer 2 minutes, stirring continually to avoid sticking.
Transfer to a covered container and refrigerate. Serve chilled.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking