Title: Four Pepper Salsa with Chips
Categories: Salsa
Yield: 4 Servings

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.

From Bon Appetit 7/92 Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55)

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