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Tomato Salsa| 4 | | med. tomatoes — peeled & minced | | 1/2 | c. | onion — minced | | 1/2 | c. | celery — minced | | 1/4 | c. | green peppers — minced | | 2 | Tbsp. | vinegar | | 3 | Tbsp. | olive oil | | 1 | tsp. | salt | | 1 | Tbsp. | sugar | | 1/2 | Tbsp. | dried basil or rosemary | | 1-2 | can(s) | green chilies — minced |
| 1. | Combine and blend well. | | 2. | Cover and chill several hours or overnight. | | 3. | Serve with tortilla chips or piled in avocado halves or as a relish for grilled fish meats. |
Makes 2 cups.(from Meredith & Christina Ashton) |
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