Mesa verde (green sauce)

Yield: 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. From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace) Recipe By : Houston Chronicle