Molina’s Mexico City Restaurants’ Carrot And Onion Relish

So when we sin, even as Christians, we experience guilt. We experience the shame of disappointing our heavenly Father. We are broken and contrite. The Lord wants us grieved over the times we offend Him. It breaks fellowship with Him. It breaks His heart and it should break our heart as well. We experience guilt. But we don’t stay in the guilt. Again, the guilt turns us to Christ. We confess the sin, repent of the sin and experience the blessing of His full pardon. 1 John 1:8-9, “If we say that we have no sin, we are deceiving ourselves and the truth is not in us. If we confess our sins, He is faithful and righteous to forgive us our sins and to cleanse us from all unrighteousness.” Here is how David put it in Psalm 32:5. “I acknowledged my sin to You, and my iniquity I did not hide; I said, ‘I will confess my transgressions to the LORD’; and You forgave the guilt of my sin.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Condiments, Mexican/tex	1	Servings

INGREDIENTS

2		Carrots, sliced in rounds
2		Onions, sliced in rounds
1		Jalape=F1o pepper, sliced in
		rounds
2		Garlic cloves, sliced
		Salt, ground black pepper
		and bay leaf
		White vinegar, 45-grain
		strength

INSTRUCTIONS

Place carrots on bottom of saucepan; top with onions, jalape=F1o,
garlic, salt, pepper and bay leaf. Add enough vinegar just to cover,
bring to a boil, reduce heat and simmer over low heat until  vegetables
are cooked.  "Rose Mary Molina provided the recipe for this popular
carrot and  onion relish from Molina's restaurants. It can be served as
an  appetizer, mixed with boiled shrimp as an appetizer or used as a
sandwich relish, she said."  By Lou Parris <lbparris@earthlink.net> on
May 13, 1997  Recipe by: Houston Chronicle, May, 1997  (Rose Mary
Molina)=20 Posted  to MC-Recipe Digest V1 #620 by Lou Parris
<lbparris@earthlink.net> on  May 26, 1997

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”