Recipe - Four-Pepper Salsa With Chips

14 One half ounce Italian plum tomatoes, drain
1 Med. onion, thinly cut or sliced up
One half cup Coarsely chopped celery
1 cn 4 ounce Green chilies, drained
1/3 cup Chopped red bell pepper
1/3 cup Chopped yellow bell pepper
1/3 cup Chopped Green bell pepper
One fourth cup Olive oil
2 tablespoon Red wine vinegar
1 teaspoon Mustard seeds
1 teaspoon Ground coriander
1 teaspoon Salt
1 teaspoon Pepper
One fourth cup 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini