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
6 : Roma tomatoes or
3 : -regular tomatoes,
-seeded, : -seeded, and chopped
4 : Green onions, chopped
Juice : Juice of two limes
3 : Jalapeno peppers,
-seeded : -seeded and chopped or
2 : Seranno chili peppers
1 : c Cilantro leaves,
-coarsly : -coarsly chopped (opt'l)
2 : tb Bland salad oil (opt'l)
1 : tb Butter
1 : ts Cumin
1/4 : c Onion, diced
1/2 : c Hot pepper, diced
1 : cn (lb.)Tomatoes,chopped OR
2 : c Fresh tomat. peeled,chopped
3/4 : c Crushed pineapple
1/4 : c Lime juice
1/8 : ts Cinnamon, ground
Salt : Salt & pepper
4 : Tomatoes; peeled and finely
-chopped : -chopped
1/2 : c Minced onion
1/2 : c Minced celery
1/4 : c Minced green pepper
1/4 : c Olive oil
3 : tb Chopped green chiles ( heat
-to : -to taste)
1 : ts Mustard seed
1 : ts Ground coriander
1 : ts Salt
1 : ds Pepper
0: STARTER: In large bowl mix yeast with warm water and flour
1: Beat until smooth
2: Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days
3: DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes
4: Pour 1-1/2 cups warm water into mixing bowl
5: Stir in the yeast mix and starter
6: Stir in flour, sugar and salt
7: Mix vigorously for 3 minutes
8: Turn into greased bowl
9: Cover
10: Let rise in warm place until doubled
11: Mix baking soda with 1 cup remaining flour
12: Add to dough
13: Turn onto floured board
14: Knead, adding remaing flour little by little until smooth and satiny
15: Divide dough in half
16: Shape into 2 loaves on a gresed and cornmeal dusted baking sheet
17: Cover
18: Let rise until doubled
19: Brush loaves with water
20: Slash diagonally with sharp knife
21: Place a shallow pan of hot water in bottom of oven
22: Bake loaves at 400~ for about 45 minutes or until crust is golden
23: For a crisper crust, remove loaves from oven after 35 minutes
24: Brush with salted water
25: Bake for another 10 minutes
26: TIP: Store starter in refrigerator for future use
27: Bring to room temperature for 4 hours before using
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini