Categories: Sauces 
      Yield: 4 servings 
  
 14 1/2 oz Italian plum tomatoes, drain 
      1    Med. onion, thinly sliced 
    1/2 c  Coarsely chopped celery 
      1 cn 4 oz Green chilies, drained 
    1/3 c  Chopped red bell pepper 
    1/3 c  Chopped yellow bell pepper 
    1/3 c  Chopped Green bell pepper 
    1/4 c  Olive oil 
      2 tb Red wine vinegar 
      1 ts Mustard seeds 
      1 ts Ground coriander 
      1 ts Salt 
      1 ts Pepper 
    1/4 c  Chopped fresh cilantro 
           Tortilla chips 
  
  1.  Combine first 13 ingredients in a processor.  Finely chop using 
      on/off turns.  Transfer to bowl.  Cover and chill at least 4 hours. 
      Can be made two days ahead.  Mix cilantro into salsa.  Serve with 
      chips. ---