| 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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