Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fresh green chiles -- diced

  3. 3 tablespoons olive oil

  4. 1/3 cup onion -- diced

  5. 1 tablespoon salt

  6. 1 teaspoon granulated garlic

  7. 1 teaspoon dried leaf oregano

  8. 2 cups water

  9. 3 tablespoons flour

  10. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. 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 puree; set aside. Blend flour with vegetable oil.

  2. 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 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 chiles). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Serve chilled.

  3. Makes 1 quart


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