Yield: 3 Cups
| Measure | 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 |
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.