We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Salsa, Mexican, Appetizer	1	servings

INGREDIENTS

1/2	lb	Tomatillos; fresh
1/2	sm	Onion
2		Cloves garlic; unpeeled
2	tb	Cilantro
1	ts	Salt
1		Jalapeno
1 1/2		Avocado

INSTRUCTIONS

Preheat broiler.
Remove husks and rinse tomatillos under warm water to remove
stickiness. Halve onion half and arrange on rack of a broiler pan
with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat
turning once, until softened and slightly charred, about 10 minutes.
Peel garlic and put in a food processor with tomatillos, onion,
cilantro, and salt. Wearing gloves, discard seeds from jalapeno if
desired and coarsely chop. Add jalapeno to tomatillo mixture and
puree until mixture is almost smooth. Transfer mixture to a bowl.
Halve and pit avocado and scoop flesh into tomatillo mixture. With a
fork mash avocado into mixture, leaving texture coarse. Makes about 1
1/2 cups.
NOTES : This salsa is excellent with grilled shrimp, fish or chicken.
Recipe by: Gourmet Magazine, Sep 1998, p. 176
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t miss life’s best. Find God.”