4 med. tomatoes, peeled and chopped
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 clove garlic, crushed
3 tbsp. chopped, canned, green chili peppers
2 tbsp. olive oil
1 tbsp. vinegar
1 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. cumin seeds, crushed

Combine all ingredients and stir well. Cover and refrigerate several hours or overnight, stirring occasionally. Yield: about 3 cups. Serving size: 2 tablespoons per serving. Calories - 15. Carbohydrate - 1 g; protein - trace; fat - 1 g; sodium - 22 mg; exchanges per serving - free.