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