* Exported from MasterCook *

MESA VERDE (GREEN SAUCE)

Recipe By :Houston Chronicle
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Regional Mexican
Sauces Dressings All Purpose Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb green chiles -- 250g diced
3 tbsp olive oil
1/3 cup onion -- diced
1 tbsp salt
1 tsp granulated garlic
1 tsp oregano -- dried leaf
2 cups Water
3 tbsp flour
2 tbsp 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 puree; set aside. Blend flour with vegetable oil.
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 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. Makes 1 quart.

Cuisine:
"Mexican"










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Per Serving (excluding unknown items): 196 Calories; 17g Fat (76.2% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1606mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0