Orange-onion Salsa – We Love God!

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		Navel or Valencia oranges
1/2	c	Diced onion
1 1/2	T	Chopped anaheim pepper, or
		jalapeno
2	T	Cilantro leaves
1/4	t	Ground cumin

INSTRUCTIONS

Cost: $ ; Preparation Time: 10 minutes Difficulty Level: 1 ; Servings:
makes 2-1/2 cups  Peel oranges and cut into 1/4-inch chunks, removing
any seeds as you  go along. In a bowl, mix together all ingredients.
Serve right away  or cover, refrigerate, and use within a day as a dip
for tortilla  chips. You can also use as a salsa topping for grilled
fish or  chicken. Posted to The Gourmet Connection Recipe Page
Newsletter  by  Gourmet Connection <trp@gourmetconnection.com> on Jun
1, 1998

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 48 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 909.3mg Potassium: 175.1mg Carbohydrates: 11.1g Fiber: 4.7g Sugar: 6.4g Protein: 1.2g