Four Pepper Salsa With Chips

• 1 (14.5 oz.) can Italian plum tomatoes, drained
• 1 medium onion, thinly sliced
• 1/2 c. coarsely chopped celery
• 1 (4 oz.) can diced 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 Tbsp. red wine vinegar
• 1 tsp. mustard seed
• 1 tsp. ground coriander
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. chopped fresh cilantro
• tortilla chips

1. Combine first 13 ingredients in processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. (Can be made 2 days ahead.)
2. Mix cilantro into salsa. Serve with chips.
3. Makes about 3 1/2 cups.

italian plum tomatoes, onion, celery, green chilies, red bell pepper, yellow bell pepper, green bell pepper, olive oil, red wine vinegar, ground coriander, salt, pepper, fresh cilantro, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726571 (may not work)