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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Houston Chronicle
Servings: 1 quart
1 pound fresh green chiles,diced
3 tablespoons olive oil
⅓ 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 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.