| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Sauces | 3 | Cups |
INGREDIENTS
| 4 | Tomatoes, 1 1/2 lbs | |
| 1/2 | c | Onion, finely chopped |
| 1/2 | c | Celery, finely chopped |
| 1/4 | c | Bell pepper, green finely |
| chopped | ||
| 1/4 | c | Olive oil |
| 1 | ds | Pepper, black |
| 2 | T | Jalape#os, chopped |
| 2 | T | Red wine vinegar |
| 1 | t | Mustard seed |
| 1 | t | Coriander seed, crushed |
| 1 | t | Salt |
INSTRUCTIONS
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off; chop tomatoes. Combine chopped tomatoes with onions, celery, green bell pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, salt, and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 0mg
Sodium: 1241.8mg
Potassium: 629.5mg
Carbohydrates: 13.7g
Fiber: 5.5g
Sugar: 5.7g
Protein: 4.9g