| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauces, Mexican |
3 |
Cups |
INGREDIENTS
| 4 |
md |
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 |
tb |
Jalape#os; chopped |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Coriander seed; crushed |
| 1 |
ts |
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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