Four Pepper Salsa With Chips - cooking recipe

Ingredients

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

Preparation

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.)
Mix cilantro into salsa. Serve with chips.
Makes about 3 1/2 cups.