1 no ingredients
Directions
1 lb fresh green chiles -- diced
3 TB olive oil
1/3 c onion -- diced
1 TB salt
1 ts granulated garlic
1 ts dried leaf oregano
2 c Water
3 TB flour
2 TB 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.
From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace)
Recipe By : Houston Chronicle
Servings: 4 servings
Mesa Verde (Green Sauce) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to trace the history of recipes back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius compiled some documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used many different spices, including many that are still in use today such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, we have two interesting recipe books published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including parsley, basil and rosemary. These new culinary innovations led to an explosion in manuscripts on food, some of which are now in private collections. Over the next few hundred years, the wealthy families of Europe tried to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording popular recipes of the day. When we get to the 20th century, recipe books were increasing in popularity as a result of increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Mesa Verde (Green Sauce) recipe.
