Salsa gruda (fresh tomato salsa)

Yield: 6 servings

Measure Ingredient
4 \N Med. Tomatoes, peeled, seeded and chopped
½ cup Onions, finely chopped
½ cup Celery, finely chopped
¼ cup Green Pepper, finely chopped
¼ cup Olive oil or vegetable oil
2 \N To 3 tbls. Green Chiles, (canned) finely chopped
2 tablespoons Red Wine vinegar
1 teaspoon Salt
1 teaspoon Coriander seeds, crushed
1 teaspoon Mustard seeds
1 dash Of Pepper

Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish.

Yields: 3½ cups

Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance.

Charles

Similar recipes