Roasted, Toasted And Smoked Salsa

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains		Dip	8	Servings

INGREDIENTS

4		up to
6		Peppers, charred peeled
		deseeded and chopped
1		White onion, diced fine
		and blanched quickly to
		retain crispness and
		flavor
6		up to
8		Plum / Roma tomatoes, ripe!
		charred peeled deseeded
		and diced
3		up to
4		Sprigs fresh cilantro
		chopped fine
2		Smoked Habanero, or more
		refreshed in a little
		warm
		water
2	T	Toasted sesame seeds
		Sea salt, to taste

INSTRUCTIONS

Date: Wed, 10 Apr 1996 17:35:43 -0400  From: Nathan Freedenberg
<nfberg@chilepepper.com> Here's a recipe for  the smoked habs. I did
cheat and just played cut and paste from some  promo literature I have.
Sitting at my desk examining the first smoked habanero we had ever
received I was suddenly inspired to try this roasted, toasted and
smoked concept. It's taken quite a few batches to perfect. And now
it's one of my favorites. My friends like this one quite a bit so I
know the heat level is not all that high. You can always add a few
more smoked habanero to increase the heat. I like to deseed my
tomatoes. Some people will find that tedious but I don't mind and I
think it makes for a better looking Salsa with a lot less moisture.
Mix everything thoroughly and taste. The flavors have not yet blended
but you can get idea of the salt you will need. Cover and refrigerate
for a few hours. The heat level starts to wane after 24 hours. I'm  not
sure why. This effect makes this a prepare and serve today salsa.
Serve with your favorite chips. Makes enough for one regular sized  bag
of chips.  CHILE-HEADS DIGEST V2 #290  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 127 Calories From Fat: 45 Total Fat: 5g Cholesterol: 0mg Sodium: 3664.8mg Potassium: 527.8mg Carbohydrates: 7.8g Fiber: <1g Sugar: <1g Protein: 12.2g