Name: Smoked Salsa
Ingredients: 4 lg Tomatoes; (I prefer to skin them) can use canned; 1 lg Onion; 2 Jalapenos; (maybe more on taste); 2 Garlic cloves; 1 pn Salt; Cilantro; Lime juice; Sugar

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

4	lg	Tomatoes; (I prefer to skin them) can use canned
1	lg	Onion
2		Jalapenos; (maybe more on taste)
2		Garlic cloves
1	pn	Salt
		Cilantro
		Lime juice
		Sugar

INSTRUCTIONS

OPTIONAL EXTRAS
Since it's the 4th and most of you will have your cookers fired up, thought
I'd pass along a super smoked salsa that I do. I don't cook with exact
amounts, so I'll try to explain this. First remember that this salsa will
be in your smoker so select a bowl that you don't mind getting really
smokey. I use a stainless steel bowl, so that the tomatoes won't react with
it.
also add in whatever you like in salsa, ie cilantro, lime juice, sugar,
etc.
I do a large chop on the veggies, but you can leave them whole.
Place in smoker. Stir when checking meats. Might also want to give it a
little taste to see how it's coming along. Serve with chips or you can just
get a spoon and dig in. Time depends on how much smoke you like.
Posted to bbq-digest by caringco@mindspring.com on Jun 30, 1999, converted
by MM_Buster v2.0l.

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