Mexican Cooking from www.EagleKnights.com

 Fantastic Salsa

This was posted online and its from the Better Homes and Gardens Mexican Cookbook.  Its the best Mexican Salsa I have ever had.  Its really worth taking the time to make it.  If you have one of those little veggie choppers its not that much work.  If you use a mechanical gadget to help make sure you don't over do it.  This is suppose to be chunky. 

4 Medium Tomatoes   (1 1/2 pounds)
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/2 cup chopped Green Pepper
1/4 Cup olive or Vegetable oil
2 -3 tablespoons finely chopped Canned green Chiles
2 Tablespoons wine vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seed, crushed
1 teaspoon salt

pepper to taste

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.  Slip the skins off; chop tomatoes.  Combine tomatoes with everything else, refrigerate overnight or at least several hours.   stirring occasionally.