Salsa: Verde 06 by Recipe Cottage

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	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.