The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Salsas, Dips, Mesamexican, Lnet	2	Cups

INGREDIENTS

1/2	lb	Roma tomatoes
3/4	lb	Tomatillos, husked/washed
40		Arbol chiles (1 cup)
1/2		Bunch Cilantro, leaves only, roughly chopped
1	md	White onion, chopped
4		Garlic cloves, crushed
2	c	Water
1	ts	Salt
1/2	ts	Freshly ground black pepper

INSTRUCTIONS

Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet.
Broil, turning occasionally, until charred all over, 10 ro 12 minutes.
Transfer to a saucepan along with the remaining ingredients.
Bring to a boil and cook until the onions are soft, 12 to 15 minutes.
Transfer to a food processor or blender. Puree and then strain.
Serve at room temperature or slightly chilled.
Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for
weeks.
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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