Four Pepper Salsa with Chips
Yield
4 servingsPrep
15 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 ½ | ounces |
italian plum (roma) tomatoes
drain |
|
| 1 | medium |
onions
thinly |
|
| ½ | cup |
celery
coarsely chopped |
|
| 4 | ounces |
green chili peppers
drained |
|
| ⅓ | cup |
sweet red bell peppers
chopped |
|
| ⅓ | cup |
sweet yellow bell peppers
chopped |
*
|
| ⅓ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 419.1 | ml/g |
italian plum (roma) tomatoes
drain |
|
| 1 | medium |
onions
thinly |
|
| 118 | ml |
celery
coarsely chopped |
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 79 | ml |
sweet red bell peppers
chopped |
|
| 79 | ml |
sweet yellow bell peppers
chopped |
*
|
| 79 | ml |
green bell peppers
chopped |
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
mustard seeds
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 1 | x |
tortilla chips
|
*
|
Directions
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.
