Mesa Verde Salsaethnic, salsa 1.00 lb green chilies 3.00 tablespoon olive oil 0.33 cup onion(chopped) 1.00 tablespoon salt 2.00 garlic cloves(chopped) 1.00 teaspoon oregano 2.00 cup water 3.00 tablespoon flour blended with 2.00 teaspoon oil 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. |
