Recipe - Salsa Gruda (Fresh Tomato Salsa)

4 Med. Tomatoes, peeled,
seeded and chopped
One half cup Onions, finely chopped
One half cup Celery, finely chopped
One fourth cup Green Pepper, finely chopped
One fourth cup Olive oil or vegetable oil
2 To 3 tbls. Green Chiles,
(canned) finely chopped
2 tablespoon Red Wine vinegar
1 teaspoon Salt
1 teaspoon Coriander seeds, crushed
1 teaspoon Mustard seeds
1 ds Of Pepper

Combine all ingredients in a medium bowl; stir well. Cover and chill at
least 4 hours, stirring occasionally. Serve salsa with grilled chicken or
fish.

Yields: 3 One half cups

Originally From: Gloria Weston; Priest Lake Community Church; Nordman,
Idaho (1992 Hometown Collection "America's Best Recipes")

Just got this new book, will keep looking tho. BTW, Joann, do you or anyone
reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
Would appreciate any of them available. Thanks in advance. Charles

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini