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Mesa Verde (green Sauce)

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CATEGORY CUISINE TAG YIELD
Vegetables Fixed 4 Servings

INGREDIENTS

1 lb Fresh green chiles, diced
3 T Olive oil
1/3 c Onion, diced
1 T Salt
1 t Granulated garlic
1 t Dried leaf oregano
2 c Water
3 T Flour
2 T 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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