Salsa Recipes

Salsa Cruda

  
4 medium Tomatoes (1 1/2 lbs)
1/2 cup Onion -- finely chopped
1/2 cup Celery -- finely chopped
1/4 cup Bell pepper, green
 -- finely chopped
1 teaspoon Pepper, black
2 tablespoons Chiles, Jalapeno
 -- chopped
2 tablespoons Red wine vinegar
1 teaspoon Mustard seed
1 teaspoon Coriander seed
 -- crushed
1 teaspoon Salt

To peel tomatoes, 
dip them in boiling
water for 30 seconds; 
plunge into cold water. 
Slip skins off; 
chop tomatoes. 
Combine chopped tomatoes 
with onions, celery,
green bell pepper, 
olive or cooking oil, 
green chili peppers, 
vinegar, mustard seed,
coriander seed,  salt, and pepper. 
Cover; refrigerate 
several hours or overnight,
stirring occasionally.  
Serve.