Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green chiles -- diced
   3      tablespoons   olive oil
     1/3  cup           onion -- diced
   1      tablespoon    salt
   1      teaspoon      granulated garlic
   1      teaspoon      dried leaf oregano
   2      cups          water
   3      tablespoons   flour
   2      tablespoons   vegetable oil

Preparation:

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 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. Makes 1 quart