Salsa Verde

Salsa Verde

1 T. olive oil 1/2 cup chopped onion 2 T. flour 1 can whole tomatoes, coarsely chopped, and their juice (16 oz) 1 can diced green chilies (7 oz) 1 garlic clove, minced 1 t. salt 1/8 t. ground cumin

In a medium pan, heat oil lover medium heat. add onion and cook until softened but not browned, 2 to 3 minutes. Stir in flour until well blended. Cook 1 minute longer. Add tomatoes with their juice, chiles, garlic, salt and cumin. Bring to a boil, reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 20 minutes. Let cool before serving. Store in refrigerator up to 3 days, or freeze. Serve at room temperature. Unlike most salsas, this freezes well. Makes 2 cups Source: Unknown

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 * Catsrecipes Y-Group