Four Pepper Salsa With Chips

Recipe Ingredients

14 1/2 oz	411g	Italian plum tomatoes - drain
1 oz	28g	Onion - thinly sliced (medium)
1/2 cup	55g / 1.9oz	Coarsely chopped celery
1		Green chilies - drained
1/3 cup	48g / 1.7oz	Chopped red bell pepper
1/3 cup	48g / 1.7oz	Chopped yellow bell pepper
1/3 cup	48g / 1.7oz	Chopped green bell pepper
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Tortilla chips

Recipe Instructions

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

Source:
July 1993 issue of Bon Appetit

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