Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Mesa Verde (Green Sauce)

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.


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