4 Med. Tomatoes, peeled, -seeded and chopped 1/2 c Onions, finely chopped 1/2 c Celery, finely chopped 1/4 c Green Pepper, finely chopped 1/4 c Olive oil or vegetable oil 2 To 3 tbls. Green Chiles, -(canned) finely chopped 2 tb Red Wine vinegar 1 ts Salt 1 ts Coriander seeds, crushed 1 ts Mustard seeds 1 ds Of Pepper Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles