Roasted Tomatillo-serrano Salsa

As with many things in life, there are extremes in the area of exercise. Some people focus entirely on spirituality, to the neglect of their physical bodies. Others focus so much attention on the form and shape of their physical bodies that they neglect spiritual growth and maturity. Neither of these indicates a biblical balance. First Timothy 4:8 informs us, “For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come.” Notice that the verse does not negate the need for exercise. Rather, it says that exercise is valuable, but it prioritizes exercise correctly by saying that godliness is of greater value.

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CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		1	Servings

INGREDIENTS

1	lb	Tomatillos, rinsed after the
		papery husks are
		discarded
		Fresh Serrano chiles to
		taste roughly 5 or 1
		oz.
		I use any kind of green
		chile I have on hand and
		as many as I can sneak in
		while Mrs. Crok isn't
		looking
2		Cloves garlic, unpeeled
1		White onion, finely chopped
1/4	c	Loosely packed, roughly
		chopped cilantro
1	t	Salt or more to taste
1	t	scant sugar if needed

INSTRUCTIONS

1997    
This recipe was in the May 97 copy of Vegetarian Times, in an article
by Rick Bayless. I am not nearly smart enough to create a recipe this
good, by myself.  Lay tomatillos on baking sheet and place 4 inches
below very hot  broiler. When tomatillos blister, blacken and soften on
one side,  about 5 minutes, turn the tomatillos over and roast the
other side.  (turning is easily done with a spatula).  Roast chiles and
garlic on ungrease griddle or in heavy skillet over  medium heat,
turning occasionally, until blackened in spots and soft,  5 to 10
minutes for the chiles, and 15 minutes for the garlic. Cool,  then pull
the stems from the chiles and peel the garlic.  Scrape the roasted
tomatillos (and any juices that have accumulated)  into a food
processor or blender along with the roasted chiles &  garlic. Pulse the
machine until the mixture becomes a coarse puree.  Scrape the salsa
into a serving bowl, then stir in 1/4 to 1/2 cup of  water, depending
on the desired consistency.  Scoop the onion into a strainer and rinse
in cold water. Shake off the  excess water and stir into the salsa,
along with cilantro. Taste and  season with salt and sugar. Makes 2.5
cups.  Posted to CHILE-HEADS DIGEST V3 #355 by Ultralonox@aol.com on
Jun 14,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 2328.1mg Potassium: 25mg Carbohydrates: <1g Fiber: <1g Sugar: 0g Protein: <1g