Mesa Verde (Green Sauce)
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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.
INGREDIENTS
1 pound fresh green chiles, diced
3 tablespoons olive oil
1/3 cup onion, diced
1 tablespoon salt
1 teaspoon granulated garlic
1 teaspoon dried leaf oregano
2 cups water
3 tablespoons flour
2 tablespoons vegetable oilTO 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 purée; set aside.
Blend flour with vegetable oil.
Place olive oil in a skillet over medium-high heat; add onion and sauté until translucent. Add salt and spices and reduce heat to medium. Add the green chile purée, 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