Categories: Condiment, Dips, Salsa 
      Yield: 6 servings 
  
      4    Med. Tomatoes, peeled,                   -(canned) finely chopped 
           -seeded and chopped                 2 tb Red Wine vinegar 
    1/2 c  Onions, finely chopped              1 ts Salt 
    1/2 c  Celery, finely chopped              1 ts Coriander seeds, crushed 
    1/4 c  Green Pepper, finely chopped        1 ts Mustard seeds 
    1/4 c  Olive oil or vegetable oil          1 ds Of Pepper 
      2    To 3 tbls. Green Chiles,        
  
  Combine all ingredients in a medium bowl; stir well. Cover and chill at 
  least 4 hours, stirring occasionally. Serve salsa with grilled chicken or 
  fish. 
   
  Yields: 3 1/2 cups 
   
  Originally From: Gloria Weston; Priest Lake Community Church; Nordman, 
  Idaho (1992 Hometown Collection "America's Best Recipes") 
   
  Just got this new book, will keep looking tho. BTW, Joann, do you or anyone 
  reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. 
  Would appreciate any of them available. Thanks in advance. Charles