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

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