Mexican Dip - cooking recipe

Ingredients

6 medium tomatoes, peeled and chopped
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. olive oil
1 c. chopped green chilies (mild)
2 Tbsp. red wine vinegar
1 tsp. mustard seed
1 tsp. salt (optional)
black pepper to taste

Preparation

Stir together and chill thoroughly.
Keeps for several days. Great to make the day before.