Recipe - Salsa Crud

4 md Tomatoes; (1 One half lbs)
One half cup Finely chopped onion
One half cup Finely chopped celery
One fourth cup Finely chopped green bell
pepper
One fourth cup Olive or vegetable oil
2 tablespoon Finely chopped canned green
chile peppers; (up to 3)
2 tablespoon Red wine vinegar; (balsamic
is good)
1 teaspoon Mustard seeds
1 teaspoon Coriander seed; crushed
1 teaspoon Salt
Pepper to taste

from Better Homes and Gardens Mexican Cook Book

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into
cold water. Slip skins off; chop tomatoes; Combine chopped tomatoes with
onion, celery, green bell pepper, olive or vegetable oil, green chile
peppers, vinegar, mustard seed, coriander seed, salt and pepper. Cover;
refrigerate several hours or overnight, stirring occasionally. Serve as a
relish. Makes about 3 cups.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on May 26, 1998