Jalapeno Salsa (cooked)

I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican, Sauces	2	Servings

INGREDIENTS

1	T	Olive oil
3/4	c	Jalapenos, chopped
2		Cloves garlic, minced
1/4	c	Onion, chopped
3	c	Seeded, peeled choppped>>>
		Tomatoes.
1	T	Red wine vinegar
1	T	Fresh cilantro, chopped
1	T	Green olives, chopped
		Salt

INSTRUCTIONS

In med. sized skillet, heat the oil.  Add the jalapenos, garlicn and
onion Saute until the onion is soft, but not browned, 3-5 min. Add  the
tomatoes and cook until the tomatoes are quite soft, about 5 min.  Add
the remainig ingredients and cook for a few minutes more to give  the
flavors a chance "marry". Add salt to taste if needed. Let the  salsa
stand for at least min. Stir well before serving. Yield:  Approx. 2
cups This salsa is moderately hot--use half bell pepper and  half
jalapeno to "cool" it down if you like.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 0mg Sodium: 187mg Potassium: 56.8mg Carbohydrates: 3.3g Fiber: <1g Sugar: <1g Protein: <1g