Four Pepper Salsa with Chips

Recipe from: Bon Appetit, Jul 1992

  14 1/2  oz            Italian plum tomatoes, drain
   1      ea            Med. onion, thinly sliced
     1/2  c             Coarsely chopped celery
   1      can           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      tbsp          Red wine vinegar
   1      tsp           Mustard seeds
   1      tsp           Ground coriander
   1      tsp           Salt
   1      tsp           Pepper
     1/4  c             Chopped fresh cilantro
                        Tortilla chips

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.