Name: Salsa Del Sol
Ingredients: 1 8-oz onion; cut into 8 wedges; 2 tb Olive oil; 1 ts Sugar; 2 c Tomatoes; chopped & seeded; 1/3 c Pitted green olives; chopped; 1/3 c Pitted Greek olives; chopped; 3 tb Fresh basil; chopped; 1 tb Capers; drained; 2 ts Red wine vinegar; 1 ts Anchovy paste

You see, it’s not that difficult to demonstrate either grace or truth. What takes the work of God in our lives is to be able to demonstrate both – grace and truth. Not both like a faucet that turns from one temperature to the other, but like Jesus who always demonstrated both in every occasion. In order to be successful, we must live lives that are wise, saturated with the Bible, being fueled by the Holy Spirit, driven by the principles we’ve accepted in the Gospel and seeking to exalt our Savior in all things.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Dip	12	Servings

INGREDIENTS

1		8-oz onion; cut into 8 wedges
2	tb	Olive oil
1	ts	Sugar
2	c	Tomatoes; chopped & seeded
1/3	c	Pitted green olives; chopped
1/3	c	Pitted Greek olives; chopped
3	tb	Fresh basil; chopped
1	tb	Capers; drained
2	ts	Red wine vinegar
1	ts	Anchovy paste

INSTRUCTIONS

Recipe By: July 1993 issue of Bon Appetit
Preheat oven to 450 degrees. Place onion wedges on baking sheets, brushed
with olive oil and sprinkled with sugar. Season with salt and pepper. Roast
until golden brown, turning occasionally, about 30 min. Combine all
remaining ingredients in large bowl. Chope roasted onion and remaining 1
tablespoon olive oil into tomato mixture. Season with salt and pepper.
Makes 3 cups. rec.food.recipes - Ellie L. Cochien -
ad976@freenet.carleton.ca
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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