If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits	Mexican	Salsa, Dips, Mesamexican, Lnet	2	Cups

INGREDIENTS

4	md	Ancho chiles, wiped clean, stemmed and seeded
2	c	Fresh squeezed orange juice
4	tb	Fresh squeezed grapefruit juice
2	tb	Fresh squeezed lime juice
4	ts	Salt
1	ts	Fresh ground black pepper
4	tb	Olive oil (optional)

INSTRUCTIONS

Toast the chiles directly over a medium gas flame or in a cast-iron
skilliet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at least 30
minutes or as long as 2 hours before serving.
Ancho salsa keeps a few days in the refrigerator.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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