Mesa Verde (Green Sauce)

Recipe from: Houston Chronicle
Servings: 1 quart  

   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 oil

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.