Mexican Recipes from www.EagleKnights.com

 Fantastic Salsa

This is the best Mexican Salsa I have ever had.  Its really worth taking the time to make it.  If you have one of those little veggie choppers or a food processor its not that much work. Just don't over it.  You want the veggies to be in chunks rather then a puree. 

4 Medium Tomatoes   (1 1/2 pounds)
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/2 cup chopped Green Pepper
1/4 Cup olive or Vegetable oil
2 -3 tablespoons finely chopped Canned green Chiles
2 Tablespoons wine vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seed, crushed
1 teaspoon salt

pepper to taste

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.  Slip the skins off; chop tomatoes.  Combine tomatoes with everything else, refrigerate overnight or at least several hours stirring occasionally.  If you start running low, you can chop up some more tomatoes and mix them in.  The juice left in the bottom of the bowl will flavor the new additions.  

From Better Homes and Gardens Cookbook