| 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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