| 70 | 71 | 72 | 73 | 74 |
| 1 | 24 | 48 | 72 | 96 |
|
COLLECTION: Salsas (3)
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From: walllau@karl.acc.iit.edu (Laura Ann Wallace)
Source: Houston Chronicle
MESA VERDE (GREEN SAUCE)
========================
Fresh green chilies make the best salsa, and frozen ones are sometimes
available in supermarkets. If you can't find either, substitute canned
Ortega Fire-Roasted green chilies.
Ingredients:
-
1
3
1
1
1
1
2
3
-----------
pound fresh green chilies, diced
tblsp olive oil
/3 cup diced onion
tblsp salt
tsp granulated garlic
tsp dried leaf oregano
cups water
tblsp flour blended with 2 tbsp vegetable oil
Instructions:
------------
-
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. Sever
chilled. Makes 1 quart.
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From: arielle@taronga.com (Stephanie da Silva)
MILD CHILE SAUCE
================
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (10 of 22) [12/17/1999 11:47:10 AM]
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