| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Condiments, Dips, Salsa |
6 |
Servings |
INGREDIENTS
| 4 |
|
Med. Tomatoes, peeled, seeded and chopped |
| 1/2 |
c |
Onions, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1/4 |
c |
Green Pepper, finely chopped |
| 1/4 |
c |
Olive oil or vegetable oil |
| 2 |
|
To 3 tbls. Green Chiles, (canned) finely chopped |
| 2 |
tb |
Red Wine vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Coriander seeds, crushed |
| 1 |
ts |
Mustard seeds |
| 1 |
ds |
Of Pepper |
INSTRUCTIONS
Combine all ingredients in a medium bowl; stir well. Cover and chill at
least 4 hours, stirring occasionally. Serve salsa with grilled chicken or
fish.
Yields: 3 1/2 cups
Originally From: Gloria Weston; Priest Lake Community Church; Nordman,
Idaho (1992 Hometown Collection "America's Best Recipes")
Just got this new book, will keep looking tho. BTW, Joann, do you or anyone
reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
Would appreciate any of them available. Thanks in advance. Charles
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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