Four-Pepper Salsa with Chips
| Yield: | 4 Servings |
| Categories: | Sauces |
| 14 1/2 | oz | Italian plum tomatoes, drain |
| 1 | Med. onion, thinly sliced | |
| 1/2 | c | Coarsely chopped celery |
| 1 | cn | 4 oz Green chilies, drained |
| 1/3 | c | Chopped red bell pepper |
| 1/3 | c | Chopped yellow bell pepper |
| 1/3 | c | Chopped Green bell pepper |
| 1/4 | c | Olive oil |
| 2 | tb | Red wine vinegar |
| 1 | ts | Mustard seeds |
| 1 | ts | Ground coriander |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | c | Chopped fresh cilantro |
| Tortilla chips |
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