Four Pepper Salsa with Chips

Four Pepper Salsa with Chips

Ingredients:

14 1/2 oz Italian plum tomatoes, drain
2 tb Red Wine vinegar
1 Med. onion, thinly sliced
1 ts Mustard seeds
1/2 c Coarsely chopped celery
1 ts Ground coriander
1 cn 4 oz Green chilies, drained
1 ts Salt
1/3 c Chopped red bell pepper
1 ts Pepper
1/3 c Chopped yellow bell pepper
1/4 c Chopped fresh cilantro
1/3 c Chopped Green bell pepper
Tortilla chips
1/4 c Olive oil


Instructions:

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.