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Four Pepper Salsa with ChipsRecipe : Four Pepper Salsa with Chips
Procedure :
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. --- |
