Tomatillo-cucumber Salsa

The soldiers that spat upon Him, and mocked Him, met not with a reproachful expression from Him. He held His peace at their clamors, offered His back to their scourges, reviled them not when He lay under the greatest violence of their rage, was patient under His sufferings, while He was despised more than any man by the people. His calmness was more stupendous than their rage, and the angels could not but more inexpressibly wonder at the patience of the sufferer, than the unmercifulness of the executioners; He was more willing to die, than they were to put Him to death; He suffered not by force, He courted the effusion of His blood, when He knew that the hour which His Father had appointed, and man needed, was approaching. Neither the infamy of the cross, nor the sharpness of the punishment, nor the present and foreseen ingratitude of his enemies, could deter Him from desiring and effecting man's salvation. He went to it, not only as a duty, but an honor; and was content for a while to be the sport of devils, that He might be the spring of salvation to men.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Sauce	16	Servings

INGREDIENTS

20		Tomatillos, peeled rinsed
		and blanched
1/2		Cucumber, peeled
3		Jabaneros, gutted
2		Ripe Jalapenos
1/2		Red bell pepper
3/4		Bunch cilantro
1		Lime, juice of
7		Cloves garlic
1		White onion
1/3	c	Red wine
1		Corncob, corn from
		Salt & pepper

INSTRUCTIONS

Mix all this stuff in a blender or cuisinart-type device (except  corn,
add that at the end).  As it turned out, the cucumber made it taste
sort of like gazpacho to  me, but this opinion was not universal.  I
thought the heat was sort of sneaky and subtle but one person put  it
in her mouth and said, "WOW, IT'S HOT!" so what do I know?  To prepare
the tomatillos, remove the green outer peel and rinse under  water,
then dump into boiling water until the color changes.  To prepare the
corn, I recommend cooking the corncob and using a  knife to remove only
the first row of kernels.  After that, use your  fingers to bend each
row torwards the open space until the kernels  pop off. It's easier
than it sounds and results in kernels that  remain uncut.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 57.6mg Potassium: 46.9mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: <1g