Four Pepper Salsa with Chips
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Categories: Salsa
Yield: 4 Servings
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.
From Bon Appetit 7/92 Submitted By SUSAN ANDERSON On WED, 11-17-93
(20:55)
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