Name: Fresh Tomatillo Salsa
Ingredients: 2 Anaheim chile peppers; roasted, peeled, chopped; 12 Tomatillos; (1 lb.); 2 Fresh Serrano chiles; cut in half; 1/2 c Coarsely chopped onion; 1 Garlic clove; minced; 1/4 c Cilantro; chopped; 1 ts Olive oil; 1 ts Lime juice; 1/4 ts Salt

Strictly speaking, it may be said that the true preaching of the Word and its recognition as the standard of doctrine and life, is the one mark of the Church. Without it there is no Church, and it determines the right administration of the sacraments and the faithful exercise of Church discipline. Nevertheless, the right administration of the sacraments is also a real mark of the Church. And though the exercise of discipline may not be peculiar to the Church, that is, is not found in it exclusively, yet it is absolutely essential to the purity of the Church.

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		Anaheim chile peppers; roasted, peeled, chopped
12		Tomatillos; (1 lb.)
2		Fresh Serrano chiles; cut in half
1/2	c	Coarsely chopped onion
1		Garlic clove; minced
1/4	c	Cilantro; chopped
1	ts	Olive oil
1	ts	Lime juice
1/4	ts	Salt

INSTRUCTIONS

Pulse tomatillos in food processor until coarsely chopped. Add peppers and
next 3 ingredients; pulse until diced (do not puree). Pour into a serving
bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill
at least one hour.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998

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