Salsa Cruda

   4      medium        Tomatoes, about 1 1/2 lbs
     1/2  cup           Onion, finely chopped
     1/2  cup           Celery, finely chopped
     1/4  cup           Bell pepper, green, finely chopped
   1      teaspoon      Black Pepper
   2      tablespoons   Jalapeno, chopped
   2      tablespoons   Red wine vinegar
   1      teaspoon      Mustard seed
   1      teaspoon      Coriander seed, crushed
   1      teaspoon      Salt

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.  Slip skins off; chop tomatoes.  Combine chopped tomatoes with onions, celery, green bell pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, salt, and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish.