Mesa Verde (green Sauce) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: fresh green chiles, diced
3 tbsp: olive oil,
1/3 cup: onion, diced
1 tbsp: salt,
1 tsp: granulated garlic,
1 tsp: dried leaf oregano,
2 cup: Water,
3 tbsp: flour,
2 tbsp: vegetable oil,
Directions:
Fresh green chiles make the best salsa, and frozen ones are sometimes
available in supermarkets. If you cant 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
Source from luhu.jp
available in supermarkets. If you cant 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
Source from luhu.jp