Name: Habanero Carrot Salsa
Ingredients: 6 Habanero chiles; stems removed; 1/2 lb Carrots; peeled and cut in to pieces; 1/2 Red bell pepper; 1 lg Onion quartered; 1 Head garlic; 3 tb Lime juice; 3 tb White vinegar; 3 ts Cumin; adjust to your taste; Salt and pepper to taste

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
		Sauce	8	Servings

INGREDIENTS

6		Habanero chiles; stems removed
1/2	lb	Carrots; peeled and cut in to pieces
1/2		Red bell pepper
1	lg	Onion quartered
1		Head garlic
3	tb	Lime juice
3	tb	White vinegar
3	ts	Cumin; adjust to your taste
		Salt and pepper to taste

INSTRUCTIONS

I was attempting to mimic a sauce recipe and came pretty close, it was
based on carrots and habs. Unfortunately I didn't write it down, but I can
get you in the ball park.
Blend all ingredients to the consistency you desire, add additional liquids
as needed to make a wet slurry. Keep it sort of grainy.  Pour in sauce pan
and cook over medium heat for 10 minutes or less. It will darken a little,
but don't over cook, keep it tasting fresh.
These ingredients are approximate, my blender leaked so the liquid
measurements are really a guess and I kept adjusting the cumin as I
experimented.
This mixture really livened up a standard Mayo based cole slaw, and was
accompaniment to meat.
Chuck Beekman                                    [email protected]
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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