spicy hot!

some years ago i realized that i often think of what i’m what i’m putting in my mouth not as food, but as a delivery vehicle for salsa.

i really like salsa!  i have it on my eggs in the morning and on chips for a snack; i ladle it onto all sorts of things.  i love the flavor in my mouth and the little tingle on my tongue afterwards.  salsa rocks!

when i found out it’s pretty easy to make i started doing that too.  if it’s for personal consumption i make it flaming hot, or i can make a tamer batch for friends who haven’t yet developed an appreciation for a good burn.

i was enjoying a bowl yesterday with corn chips when i realized that god’s people are a lot like salsa.  we’re diverse, just like jalapenos, tomatoes, cilantro and onion.  we’re different colors and shapes and grow different ways.  and, just like salsa, we’re not at our best when you first put us together.

in the church, we sort of have onions over here and cilantro there and some jalapenos in a different place.  and salsa is one of those synergy things where the whole is greater than the sum of the parts.  and to really develop, it needs to spend the night in the fridge.  that way when you take a bite you get the whole flavor, not just one ingredient.

so that’s my prescription for the church.  first we need to get together.  christian music has helped.  conferences have helped.  persecution has always helped, and perhaps we have some ahead of us.

then after we get together, we need to chill a while. 

marty’s fresh salsa
6 ripe roma tomatoes, skin removed
6 ripe tomatillos, skin removed
1 to 3 jalapeno peppers
a slice or two of onion
zero to 4 cloves of garlic
cilantro leaves from 6 to 12 shoots
heaping teaspoon of brown sugar
one lime

put the jalapeno(s), onion, garlic, and cilantro in a food processor and chop fine.  scoop the chopped ingredients into a mixing bowl. 

cut the tomatoes in half and squeeze the juice down the drain (not necessary for tomatillos).  chop the tomatoes or tomatillos in the food processor.  add to the mixing bowl.

pour off any excess liquid from the bowl.  add brown sugar.  quarter the lime and squeeze into the bowl.  stir a few times, then put in a covered container or mason jar in the refrigerator overnight.

since all the ingredients are fresh rather than cooked, you should keep it refrigerated and eat it within 7 to 10 days. 


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