Name: Tomatillo and Green Chile Salsa
Ingredients: 3 Long green chiles; 1 lb (about 12) tomatillos, husked; 1/2 c Water; 1 Garlic clove, peeled and chopped; 3/4 ts Salt; 1/2 c Finely chopped white onion; 1/4 c Minced cilantro

Because marriage comes from God above and not from man or beast below, it involves moral, not merely physical problems. A sin against the commandment of purity is a sin against God, not simply the outraging of convention, the thoughtlessness of youth, the evidence of bad taste. The Savior tells us that, when God's children are joined in wedlock, they are united by God, and beneath the evident strength and courage and love that this divine direction promises there is a penetrating, ominous warning. Those who tamper with God's institution have lighted the fuse to the explosive of retributive justice. Marriage is so holy that of all social sins its violation invokes the most appalling consequences. Sodom and Gomorrah were burned out of existence because of the vile disregard of the holiness of marriage. David's rule over Israel was blackened by his marital follies and by the royal lust that forgot God and dedicated itself to raging passion. The Hebrew people dropped out of the family of nations largely because of the vicious practices associated with Balaam worship (Walter Maier).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3		Long green chiles
1	lb	(about 12) tomatillos, husked
1/2	c	Water
1		Garlic clove, peeled and chopped
3/4	ts	Salt
1/2	c	Finely chopped white onion
1/4	c	Minced cilantro

INSTRUCTIONS

In the open flame of a gas burner or under a preheated broiler, roast the
long green chiles, turning them, until they are lightly but evenly charred.
Steam the chiles in a paper bag, or in a bowl, covered with a plate, until
cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop
them. There should be about 1/2 cup.
In a medium saucepan, cover the tomatillos with water. Set the pan over
medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or
until the tomatillos are soft. Drain and cool them.
In a blender, combine the tomatillos, green chiles, water, garlic, and
salt, and puree on high speed until smooth. Transfer to a bowl and stir in
the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust
the seasoning. The salsa can be prepared up to 2 days ahead without loss of
flavor or texture.
Makes 2 1/2 cups
Source: The El Paso Chile Company's Texas Border Cookbook
Posted to MM-Recipes Digest V3 #337
From: Robert Trussell <rpt@mint.net>
Date: Sun, 08 Dec 1996 06:30:46 -0800

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”