"The belly rules the mind."--Spanish Proverb

Four Pepper Salsa Recipe

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This recipe for Four Pepper Salsa, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois and Howard Wiedenhoeft
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
14 oz can Italian Plum tomato drained 1 medium onion thinly sliced
c coarsely chopped celery 4 oz. can green chilies drained
1/3 c chopped red bell peppers 1/3 c chopped yellow bell peppers
1/3 c chopped green peppers c olive oil
2 Tbsp red wine vinegar 1 tsp mustard seeds
1 tsp ground coriander 1 tsp each salt and pepper
c chopped fresh cilantro

Directions:
Directions:
Finely chop the first 13 ingredients by hand or in food processor (using on/off turns) Combine in bowl, cover and chill at least 4 hours. This salsa can be made up to 2 days ahead. Mix cilantro in and serve with chips.

 

 

 

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