Salsa cruda (fresh tomato sauce)
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes (1 1/2 lbs) |
| ½ | cup | Onion; finely chopped |
| ½ | cup | Celery; finely chopped |
| ¼ | cup | Bell pepper, green; finely chopped |
| ¼ | cup | Olive oil |
| 1 | dash | Pepper, black |
| 2 | tablespoons | Jalape#os; chopped |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Mustard seed |
| 1 | teaspoon | Coriander seed; crushed |
| 1 | teaspoon | Salt |
Directions
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.