Salsa gruda (fresh tomato salsa)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 | 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 |
Directions
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