| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fixed | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh green chiles; diced |
| 3 | tb | Olive oil |
| 1/3 | c | Onion; diced |
| 1 | tb | Salt |
| 1 | ts | Granulated garlic |
| 1 | ts | Dried leaf oregano |
| 2 | c | Water |
| 3 | tb | Flour |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
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. 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 recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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