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
0: Makes about 11 dozen 2" saltines From "Make Your Own Groceries" by Daphne Metaxas Hartwig
1: Use this dough to make a whole range of crackers - saltines; oyster crackers; and big, round sea toast crackers
2: kosher, sea, or table salt Melt the shortening and butter together; let cool
3: Sift 1 3/4 c of the flour into a lg mixing bowl along with the baking powder, salt, and sugar; make a well in the center and pour in the shortening and butter; stir to combine, then stir in the egg white
4: Add the milk and beat vigorously to smooth out some of the lumps, then gradually sift in enough flour to make a dough that will be stiff enough to roll out
5: Form the dough into a ball; knead it for 10 min on a floured surface until it is smooth and satiny
6: Divide the dough into 2 equal balls, wrap each in wax paper and let them rest at room temperature for 20 - 30 min
7: On a floured surface, roll the first dough ball out as thinly as you possibly can
8: Cut the dough into 2" squares using a pizza cutter, a ravioli wheel, or a very sharp, greased knife; save the scraps
9: Place the dough squares just slightly apart from each other on ungreased cookie sheet
10: Sprinkle the squares with salt to taste and pat them to embed the salt
11: Prick each square several times with a fork
12: Bake in a preheated 375 F oven for 15 to 20 min until just slightly browned
13: Repeat for remaining dough ball and scraps
14: SEA TOAST After the dough has rested, pinch off pieces about 1 1/2 to 2" round
15: On a floured surface, roll each piece into the thinnest free-form circle possible
16: Place the circles on an ungreased cookie sheet; prick with a fork and bake at 375 F for about 15 min
17: Very crispy and perfect for cheese or soups
18: Makes about 2 dozen
19: OYSTER CRACKERS One rested dough ball at a time, roll the dough out as thinly as possible; transfer to a cookie sheet
20: Cut the dough into diamond shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no need to separate the crackers as the dough's elasticity will do the job
21: Salt, embedded and gently prick the diamonds as previously described
22: Bake as directed for about 10 min
23: From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini