Salsa crud

Yield: 1 Servings

Measure 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
\N \N Pepper to taste

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

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