Name: Salsa Crud
Ingredients: 4 md Tomatoes; (1 1/2 lbs); 1/2 c Finely chopped onion; 1/2 c Finely chopped celery; 1/4 c Finely chopped green bell pepper; 1/4 c Olive or vegetable oil; 2 tb Finely chopped canned green chile peppers; (up to 3); 2 tb Red wine vinegar; (balsamic is good); 1 ts Mustard seeds; 1 ts Coriander seed; crushed; 1 ts Salt; Pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican		1	Servings

INGREDIENTS

4	md	Tomatoes; (1 1/2 lbs)
1/2	c	Finely chopped onion
1/2	c	Finely chopped celery
1/4	c	Finely chopped green bell pepper
1/4	c	Olive or vegetable oil
2	tb	Finely chopped canned green chile peppers; (up to 3)
2	tb	Red wine vinegar; (balsamic is good)
1	ts	Mustard seeds
1	ts	Coriander seed; crushed
1	ts	Salt
		Pepper to taste

INSTRUCTIONS

from Better Homes and Gardens Mexican Cook Book
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into
cold water. Slip skins off; chop tomatoes; Combine chopped tomatoes with
onion, celery, green bell pepper, olive or vegetable oil, green chile
peppers, vinegar, mustard seed, coriander seed, salt and pepper. Cover;
refrigerate several hours or overnight, stirring occasionally. Serve as a
relish. Makes about 3 cups.
Posted to KitMailbox Digest  by ehgf@primenet.com (Ellen) on May 26, 1998

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