Four-pepper salsa with chips

4 Servings

Ingredients

Quantity Ingredient
14½ ounce Italian plum tomatoes, drain
1 Med. onion, thinly sliced
½ cup Coarsely chopped celery
1 can 4 oz Green chilies, drained
⅓ cup Chopped red bell pepper
⅓ cup Chopped yellow bell pepper
⅓ cup Chopped Green bell pepper
¼ cup Olive oil
2 tablespoons Red wine vinegar
1 teaspoon Mustard seeds
1 teaspoon Ground coriander
1 teaspoon Salt
1 teaspoon Pepper
¼ cup Chopped fresh cilantro
Tortilla chips

Directions

1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours.

Can be made two days ahead. Mix cilantro into salsa. Serve with chips. ---

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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