Bati Restaurant’s Roast Pepper Salad (biber Terator)

The kind of love that animates the inclusivist god is more akin to sentimentalism than God's holy affection. If love means God abandons all of His other attributes, then love itself is deified. The love of God does not dictate that He abandon His justice or holiness. In fact, the glory of the gospel is that God is both just and justifier of the ungodly. God does not allow unregenerate sinners to do as they will, worship what they wish, live as they please, and still go free. In the divine scheme of things, sin demands punishment. The rebellion of self-worship requires wrath. Yet, the God of wrath is no less than the God of mercy. He is the same God. Were God never to have offered salvation to any sinner, His love would still survive unblemished. The reality and riches of God's love is not measured in the number of person's saved, but in the magnificence of the attribute itself.

Ben Mitchell

CATEGORY	CUISINE	TAG	YIELD
			2	Servings

INGREDIENTS

8		Peppers, the idea is to mix
		sweet and hot varities to
		taste perhaps a half
		dozen sweet red peppers
		few slightly hot banana
		peppers and a couple
		jalapeno peppers
		depending on what's
		available in your area.
		Experiment up to 12
2		Tomatoes
6		Garlic cloves
1	t	Salt
1	c	Red wine vinegar, approx
1/3	c	Olive oil, approx

INSTRUCTIONS

a
Those of you in the US may have heard this on Sundays NPR broadcast of
"Weekend All Things Considered"; so here for the world:  Note: Feel
free to vary the quantities and ingredients of this recipe  to suit
your taste. As Bati Restaurant makes it, the salad is  slightly spicy,
but not too hot, with a definite, but not puckering,  vinegar flavor.
Preheat oven to 450 degrees  Roast peppers on a baking sheet until they
soften and blister enough  so you can peel them. Put them a brown paper
bag or covered pot until  they're cool enough to handle; then peel,
remove any stems and seeds,  and coarsely chop so each chunk is about
one to two inches square.  Coarsely chop the tomatoes and add to the
peppers.  Coarsely chop the garlic, then grind with salt using a mortar
and  pestle or any makeshift tool, until the mixture has turned to
paste.  Whisk into the vinegar.  Whisk the olive oil into the
vinegar-garlic mixture, toss with the  peppers and tomatoes ... and
enjoy! Tarik likes to let the salad sit  for a couple hours before
serving and then he spoons yoghurt  sprinkled with raw minced garlic on
top. Goktan, on the other hand,  likes to eat his roast pepper salad
the moment it's done...dunking  big chunks of crusty bread into the
vinaigrette as he does so....  Posted to CHILE-HEADS DIGEST V3 #170
Date: Wed, 27 Nov 1996 08:10:35 -0500 (EST)  From:
begg@er6.eng.ohio-state.edu (Cameron Begg)

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 159 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 1490mg Potassium: 902.5mg Carbohydrates: 39.5g Fiber: 5.7g Sugar: 20.2g Protein: 3.7g