Four-pepper salsa with chips
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14½ | ounce | Italian plum tomatoes, drain |
| 1 | Med. onion, thinly sliced | |
| ½ | cup | Coarsely chopped celery |
| 1 | can | 4 oz Green chilies, drained |
| ⅓ | cup | Chopped red bell pepper |
| ⅓ | cup | Chopped yellow bell pepper |
| ⅓ | cup | Chopped Green bell pepper |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Mustard seeds |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Chopped fresh cilantro |
| Tortilla chips | ||
Directions
1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours.
Can be made two days ahead. Mix cilantro into salsa. Serve with chips. ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini