Fresh Salsa (chile) – We Love God!

Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
	Thai	Dip	4	Servings

INGREDIENTS

3		Serrano peppers
4		Tomatillos
4		Cloves garlic
5		Tomatoes, fresh or canned
1/2	c	Cilantro
		Salt
1		Lime or lemon, juice of

INSTRUCTIONS

Recipe By     : rec.food.cooking - jongleur@aol.com If you can use a
molcajete, do, otherwise use a blender for waterier salsa. Toast
peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered).  Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes). Mash or blend garlic cloves.  Add the  peppers
and the tomatillos.  Add tomatoes. Add cilantro.  Add salt  and lime or
lemon juice to taste. Variations: add 1/2 onion. Use a  blend of hot
peppers (jalapanos, thai). If you remove the seeds after  toasting the
peppers, they won't be as hot. In general, the smaller  the chile, the
hotter it is.  CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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