Name: La Parilla Green Chile Salsa
Ingredients: 1 Clove garlic; 1 Thick slice white onion; 1 Roma (plum) tomato; 1 Tomatillo; 3 Poblano chiles; 1/2 c Water; 1 tb Fresh cilantro; roughly chopped; 1/8 ts Kosher salt; 1/4 ts Cumin; toasted and ground

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Sauces	1	Servings

INGREDIENTS

1		Clove garlic
1		Thick slice white onion
1		Roma (plum) tomato
1		Tomatillo
3		Poblano chiles
1/2	c	Water
1	tb	Fresh cilantro; roughly chopped
1/8	ts	Kosher salt
1/4	ts	Cumin; toasted and ground

INSTRUCTIONS

Green chiles -- poblanos, Anaheims, and New Mexico long greens -- always
make me think of Santa Fe. There, they make salsa with the local chiles and
bottle it for sale around the world. This fresh version has more complex
seasonings than the Santa Fe product, and is one of the truly great salsas
for dipping and slathering all over everything.
Pan roast garlic until brown and soft, then peel.  Pan roast onion until
brown and soft, then roughly chop. Pan roast tomato until blistered, deeply
browned, and soft. Pan roast tomatillo until blistered, browned, and soft.
Pan roast poblano chiles until dark brown, then remove seed cores.
Place the garlic, onion, tomato, tomatillo, and chiles in a food processor
and pulse briefly until finely chopped. Add the water, cilantro, salt and
cumin and process again until blended. Keeps, tightly covered, about 3 days
in the refrigerator.
Makes about 1 1/4 cups.
Posted to CHILE-HEADS DIGEST V3 #083
Date: Mon, 26 Aug 1996 00:10:06 -0400
From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

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