| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Salsa |
4 |
servings |
INGREDIENTS
| 14 1/2 |
oz |
Italian plum tomatoes; drain |
| 1 |
md |
Onion; thinly sliced |
| 1/2 |
c |
Coarsely chopped celery |
| 1 |
|
4 oz can green chilies; drained |
| 1/3 |
c |
Chopped red bell pepper |
| 1/3 |
c |
Chopped yellow bell pepper |
| 1/3 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Tortilla chips |
INSTRUCTIONS
1. Combine first 13 ingredients in a processor. Finely chop using on/off
turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two
days ahead. Mix cilantro into salsa. Serve with chips.
From Bon Appetit 7/92
Converted by MM_Buster v2.0l.
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