I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains		Salsa	1	servings

INGREDIENTS

1/4	c	Lime juice; fresh
2	ts	Chipotle chiles in adobo sauce; minced
4		Cloves garlic; minced
2	c	Tomatoes; seeded and chopped
1	c	Onion; chopped
1/2	c	Cilantro; fresh, chopped

INSTRUCTIONS

Combine fresh lime juice, chipotle chilies and minced garlic in large
bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste
with
salt. Let pico de gallo stand 1 hour at room temperature to allow
flavors to develop.
Makes about 3 cups
NOTES : This salsa from Jane Butel's cooking school in Albuquerque,
New Mexico is great with fajitas or as a dip for chips.
Converted by MM_Buster v2.0l.

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