Tuesday, December 05, 2006

Four Pepper Salsa With Chips

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
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.


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