Name: Fresh Tomatillo Salsa
Ingredients: 8 To 16 Tomatilloes depending; On size.; 12 Chiles (2_Serranos +; 2 _Jalapenos + 8_Piquins) I; Typically use; The serranos and jalapenos; Green and the piquins red.; 4 Cloves Garlic; 1 sm Onion, really small, or half; Medium onion.; 1/2 ts Salt; 1/4 c Cilantro

To cast God away for the temporary trinkets of this life, as if He were a secondhand piece of jewelry, is deeply dishonoring to the sovereign character of the Creator, who Himself alone can satisfy the deepest longings of our hearts (Psm. 16). At the center of our sin is our nonchalant neglect of God, as if we were the creators and rulers of our own lives, doing with them as we please. In short, “all have sinned and fall short of the glory of God” (Rom. 3:23). Our failure to honor God is an intolerable situation for the Creator and Savior of mankind, who will not share the rightful glory of His sovereignty with anyone or anything else (Ex. 9:16).

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
		Digest, Mar95, Fatfree	1	Servings

INGREDIENTS

8		To 16 Tomatilloes depending
		On size.
12		Chiles (2_Serranos +
2		_Jalapenos + 8_Piquins) I
		Typically use
		The serranos and jalapenos
		Green and the piquins red.
4		Cloves Garlic
1	sm	Onion, really small, or half
		Medium onion.
1/2	ts	Salt
1/4	c	Cilantro

INSTRUCTIONS

ALL QUANTITIES APPROXIMATE
Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally.  Leave husks on tomatillos while you roast 'em.  The husks
will be nicely blackened, the skins translucent, and the fruits soft when
they're done.  [Let me add: the goal is to blacken the skin while doing the
least tomatillo-exploding that you can. That way they don't lose juice into
the pan, that burns and smells sometimes. That means moving them around the
pan as they roast.]
Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro
1/4    Cup and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes.  [This darkens it up
a bit, and mellows the flavors.  It tastes too raw otherwise.]
Source: Actually, my husband is the green-salsa preparer, so I sent him
e-mail at work, requesting the recipe.  Here's the (slightly edited) reply
Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 16 Issue
25] Mar. 29, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“Jesus: he understands”

But every last drop of poison is poison; every spark of fire is fire; and the last bit of flesh that remains in the believer is still enmity. When God’s grace changes our nature, it doesn’t change the nature of the flesh. It conquers it, weakens it, mortally wounds it, so that we are no longer Captain Ahabs by nature; yet his defiant malice smolders in our flesh. By the time Paul wrote Romans, he must have been as Christlike as anyone can expect to be on this side of heaven, and he surely spend his days putting his flesh to death. Still he cried out for deliverance from this irreconcilable enemy (Rom. 7:24).

Kris Lundgaard

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper