Salsa crud
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes; (1 1/2 lbs) |
| ½ | cup | Finely chopped onion |
| ½ | cup | Finely chopped celery |
| ¼ | cup | Finely chopped green bell pepper |
| ¼ | cup | Olive or vegetable oil |
| 2 | tablespoons | Finely chopped canned green chile peppers; (up to 3) |
| 2 | tablespoons | Red wine vinegar; (balsamic is good) |
| 1 | teaspoon | Mustard seeds |
| 1 | teaspoon | Coriander seed; crushed |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
Directions
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@... (Ellen) on May 26, 1998