This is a print preview of "Chips And Salsa" recipe.

Chips And Salsa Recipe
by CookEatShare Cookbook

Chips And Salsa
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 2

Ingredients

  • 1 (14 1/2 ounce.) can Italian plum tomatoes, liquid removed
  • 1 med. onion, thinly sliced
  • 1/2 c. coarsely minced celery
  • 1 (4 ounce.) can diced green chilies, liquid removed
  • 1/3 c. minced red bell pepper
  • 1/3 c. minced yellow bell pepper
  • 1/3 c. minced green bell pepper
  • 1/4 c. extra virgin olive oil
  • 2 tbsp. red wine vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon grnd coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 c. minced fresh cilantro
  • Tortilla chips

Directions

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