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     Title: Tomasita's Green Chile Salsa
Categories: Salsas
     Yield: 8 Servings

 2 1/2 lb New Mexico green chile;
          -defrosted; roasted, chopped
   1/4 c  Olive oil
   1/4 c  All-purpose flour
     1 tb Granulated garlic -OR-
     3 cl Fresh garlic; crushed
     1 tb Kosher salt

 Preparation time: 2 minutes
 Cooking time: 30 minutes

 Put the New Mexico green chile in a large saucepan over medium heat.
 Do not let boil.

 Make a roux. Put the oil in a saucepan, over medium heat, heat up
 slightly, add the flour and stir constantly. The flour should get
 toasted and brown, but do not burn it, about 5 minutes.

 Drizzle the roux into the green chile and mix to combine. This will
 make it thicker and change the color slightly, but it should not get
 white in color. The chile and liquid should just look darker and less
 bright that the green chile without any roux. Add enough roux and
 water to get the chile to the right consistency, which should be like
 gravy. You may not use all the roux.

 Add the garlic and salt. Leave the chile in the pot to simmer for 20
 minutes, stirring regularly. Do NOT bring it to a boil, as that may
 burn the flour in the roux. Add more salt and garlic if needed and
 serve.

 Recipe by Tomasita's Restaurant

 Recipe FROM: <https://www.foodnetwork.com/recipes/
 tomasitas-green-chile-recipe-1925233>

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