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Print this Recipe    Verde 06

MESA VERDE (GREEN SAUCE)

1 pound fresh green chilies, diced
3 tblsp olive oil
1/3 cup diced onion
1 tblsp salt
1 tsp granulated garlic
1 tsp dried leaf oregano
2 cups water
3 tblsp flour blended with 2 tbsp vegetable oil

To prepare fresh green chilies, 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 chilies in a food
processor fitted with the metal blade and process to puree, set
aside.

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 chili 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 chilies). Simmer 2 minutes, stirring
continually to avoid sticking. Transfer to a covered container
and refrigerate. Serve chilled. Makes 1 quart.

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