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Title: Salsa Gruda (Fresh Tomato Salsa)
Categories: Condiment Dip
Yield: 6 Servings

4 Med. Tomatoes, peeled, seeded and chopped
1/2cOnions, finely chopped
1/2cCelery, finely chopped
1/4cGreen Pepper, finely chopped
1/4cOlive oil or vegetable oil
2 To 3 tbls. Green Chiles, (canned) finely chopped
2tbRed Wine vinegar
1tsCoriander seeds, crushed
1tsMustard seeds
1dsOf 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 1/2 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