Ingredients
- 3 tbls
- 60 gr onions
- 60 ml olive oil
- 50 gr celery
- 34 gr green pepper
- 30 ml wine vinegar (red)
- 5 ml mustard seeds
- 3 gr salt
- 2 gr coriander seeds
- 1 gr 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: 3.5 cups Originally
