Tomatoes : Tomatoes (red or for green
-salsa : -salsa use tomatillos)
Jalapeno : Jalapeno or Serano chilis
Garlic : Garlic
Cilantro : Cilantro to taste
Salt : Salt to taste
1/2 : c Vinegar
2 : Pieces garlic
Chili : Chili piquin or chili de
-arbol : -arbol as desired
1 : c Tomato juice
1 : /2 md Tomatoes
1/2 : Onion; chopped
2 : tb Chopped cilantro
1 : Jalapeno chile; minced
1 : Serrano chile; minced
1 : /2 ts Salt
1 : Garlic clove; minced
1/8 : ts Sugar
2 : lb Ripe Italian Plum tomatoes;
-seed; : -seed; juice, dice
3 : lg Fresh Jalapenos; stemmed
1/3 : c Onion; finely chopped
1/2 : c Tomato juice
1 : Lime; juice of
1/2 : ts Salt
1 : c Cilantro leaves
2 : Cloves garlic
1/2 : md Onion; quartered
2 : Jalapenos; stemmed and
-seeded : -seeded
1 : lb Firm ripe tomatoes; seeded
-and : -and coarsely
2 : tb Salad oil
1 : Lime; juice of
Salt : Salt and pepper; optional
4 : c Mixed tomatoes; onions and
-Anaheim : -Anaheim chiles; all
-roasted, : -roasted, peeled and diced
1 : -(up to)
2 : Cloves garlic; finely diced
-(and : -(and roasted if desired)
2 : tb Cilantro (more if you eat
-the : -the salsa with red meat)
1 : tb Lime juice (or the juice and
-pulp : -pulp of 1/2 of a lime)
1/8 : -(up to)
1/4 : ts Cumin; depending on the
-fullness : -fullness of the tomatoes'
-flavor : -flavor
1 : Jalapeno (for my wife; more
-for : -for me); finely diced
Salt : Salt to taste
1 : c Tomato juice
1 : /2 md Tomatoes
1/2 : Onion; chopped
2 : tb Chopped cilantro
1 : Jalapeno chile; minced
1 : Serrano chile; minced
1 : /2 ts Salt
1 : Clove garlic; minced
1/8 : ts Sugar
4 : md Ripe tomatoes; cored,
-seeded; : -seeded; and finely diced
1/4 : Red onion; minced
2 : Jalapeno chiles; stemmed,
-seeded : -seeded if desired and
-minced : -minced
1 : bn Cilantro; leaves only
-chopped : -chopped
2 : tb Lime juice
3/4 : ts Salt
1 : pn Freshly ground black pepper
1 : /2 lb Tomatoes, cored, seeded, and
-cut : -cut into 1/2-inch dice
1/4 : c Onion, finely chopped
1/4 : c Cilantro, chopped
1 : Jalepeno chile, or serrano
-chile, : -chile, seeded, deveined,
-and : -and finely chopped
3 : tb Lime juice, fresh
Salt : Salt and pepper, to taste
4 : md Ripe tomatoes, cored,
-seeded,; : -seeded,; and finely diced
1/4 : Red onion,; minced
2 : Jalapeno chiles, stemmed,
-seeded; : -seeded; and minced
1 : bn Cilantro, leaves only;
-chopped : -chopped
2 : tb Lime juice
3/4 : ts Salt
Pinch : Pinch of freshly ground
-black : -black pepper
1 : lb Tomatoes; peeled and chopped
1/2 : c Onion; finely chopped
2 : Jalapeno chile peppers;
-seeded : -seeded and chopped
1 : ts Red wine vinegar
1 : ts Lime juice
1/2 : ts Dried oregano
1/2 : ts Salt
1 : Clove garlic; minced
1 : tb Fresh cilantro; optional
1/2 : Red onion, diced
3 : c Fresh tomatoes, diced
2 : tb Chopped cilantro
4 : Chipotle peppers,
Hydrated : Hydrated & minced
1 : ts Salt
1 : ts Sugar
Juice : Juice of one lime
0: In sauce pan, heat together the skim milk, lard or butter, water, salt, and 2 tsp
1: sugar until fat melts
2: Let cool to 110 F
3: in lge
4: bowl of elec
5: mixer
6: Meanwhile, combine warm water, pn
7: of sugar and yeast and let work till foamy, abt
8: 10 min
9: , then add to skim milk mixture
10: Mix in a bowl the gluten flour, rye flour and 2 3/4 c
11: A/P flour
12: Add 2 cups of the mixed flours to yeast mixture and beat for 5 min
13: on low spd
14: Add remaining flour gradually, scraping the dough onto a floured board and kneading when the dough becomes too stiff to beat
15: Knead until very smooth, using add'tl A/P flour as needed to make a med
16: stiff dough
17: Form dough into ball and turn in buttered bowl
18: Turn buttered side up, cover with plastic, and let rise till doubled in bulk, abt
19: 1 hr
20: Punch dough down, turn onto working surface, and divide into 4 pcs
21: Let pcs
22: rest, covered with towel for 5 min
23: Roll each pc
24: into 10" round
25: Cut into 8 wedges, then roll each tightly from the wide end to the point, stretching and elongating the dough as you roll
26: Place on parchment-covered or lightly greased baking sheet (14 x 17) with point of each roll underneath, leaving abt
27: 1 1/2" between salt sticks
28: Continue till all dough is rolled
29: You will fill 2 sheets
30: Let sticks rise, covered, to 3/4 proof
31: Preheat oven to 400 F
32: When proofed, brush with glaze and sprinkle with seeds and salt
33: Bake on upper and lower racks of oven for 5 min
34: , then swap sheets and turn end for end so browning is even
35: Bake 3 min
36: more, then reduce heat to 250 F
37: and bake abt
38: 15 min
39: more untill all are even golden brown with no white spots on sides
40: Cool on racks
41: May be frozen; to freshen, bake in 350 F
42: oven for 10 min
43: From Gemini's MASSIVE MealMaster collection at www
44: synapse
45: com/~gemini