Four Pepper Salsa with Chips

14 1/2 oz Italian plum tomatoes, drain

1 Med. onion, thinly sliced

1/2 c Coarsely chopped celery

1 cn 4 oz Green chilies, drained

1/3 c Chopped red bell pepper

1/3 c Chopped yellow bell pepper

1/3 c Chopped Green bell pepper

1/4 c Olive oil

2 tb Red wine vinegar

1 ts Mustard seeds

1 ts Ground coriander

1 ts Salt

1 ts Pepper

1/4 c Chopped fresh cilantro

Tortilla chips 1. 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. ---