Name: Tomatillo And Yellow Tomato Salsa with Tortilla Chips
Ingredients: Vegetable oil for frying tortillas; Twelve; (6-inch) corn; ; tortillas, each cut; ; into 8 wedges; 2 tb Vegetable oil; 6 Tomatillos*; (about 1/2 pound),; ; husks discarded and; ; the fruit; ; rinsedunder warm; ; warm and chopped; ; fine; 4 Vine-ripened large yellow tomatoes or; (or a mixof both),; ; yellow bell peppers, chopped fine; 1 lg Onion; chopped fine; 1 Jalapeno chilies; minced (wear rubber; ; gloves), up to 2; 1/4 c Chopped fresh coriander

Apart from our union with Christ every effort to imitate Christ, no matter how noble and inspired at the outset, inevitably leads to legalism and spiritual defeat. But once you understand the doctrine of union with Christ, you see that God doesn’t ask us to attain to what we’re not. He only calls us to accomplish what already is. The pursuit of holiness is not a quixotic effort to do just what Jesus did. It’s the fight to live out the life that has already been made alive in Christ.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits		July 1994	1	servings

INGREDIENTS

		Vegetable oil for frying tortillas
		Twelve; (6-inch) corn
		; tortillas, each cut
		; into 8 wedges
2	tb	Vegetable oil
6		Tomatillos*; (about 1/2 pound),
		; husks discarded and
		; the fruit
		; rinsedunder warm
		; warm and chopped
		; fine
4		Vine-ripened large yellow tomatoes or; (or a mixof both),
		; yellow bell peppers, chopped fine
1	lg	Onion; chopped fine
1		Jalapeno chilies; minced (wear rubber
		; gloves), up to 2
1/4	c	Chopped fresh coriander

INSTRUCTIONS

FOR CHIPS
FOR SALSA
*available at specialty produce markets and many supermarkets
Make chips:
In a kettle heat 3/4 inch oil to 375F. on a deep-fat thermometer and fry
tortilla wedges, a dozen at a time, until crisp and most of bubbling
subsides, about 1 minute, transferring chips with a slotted spoon to paper
towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be
made 1 day ahead and kept in airtight containers.
Make salsa:
In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion,
jalapenos, coriander, and salt to taste and chill salsa, covered, at least
1 hour or overnight.
Serve salsa with chips.
Makes 8 dozen chips and about 6 cups salsa.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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