Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Four Pepper Salsa with Chips

Recipe from: Bon Appétit, Jul 1992

14 ½ ounce Italian plum tomatoes, drain
1 each medium. onion, thinly sliced
½ c Coarsely chopped celery
1 can 4 ounce Green chilies, drained
⅓ c Chopped red bell pepper
⅓ c Chopped yellow bell pepper
⅓ c Chopped Green bell pepper
¼ c Olive oil
2 tablespoon Red wine vinegar
1 teaspoon Mustard seeds
1 teaspoon Ground coriander
1 teaspoon Salt
1 teaspoon Pepper
¼ 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.

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