"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

New Mexico Green Chili Salsa Recipe

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This recipe for New Mexico Green Chili Salsa, by , is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judie Jones


1 tablespoon canola oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1⁄4 teaspoon ground cumin
salt and pepper, to taste
1 1⁄2 cups pork stock or 1 1⁄2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1⁄4 teaspoon dried oregano

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.




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