Instructions: Fresh green chilies make the best salsa, and frozen ones are sometimes available in supermarkets. If you cant find either, substitute canned Ortega Fire-Roasted green chilies.

To prepare fresh green chilies, 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 chilies in a food processor fitted with the metal blade and process to puree; set aside.

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 chili 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 chilies). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Sever chilled.

Makes 1 quart.

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