4 med. tomatoes (1 1/2 lbs.)
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. finely chopped green bell pepper
1/4 c. olive oil
2-3 tbsp. chopped canned green chili peppers
2 tbsp. red wine vinegar
1 tsp. mustard seed (or ground mustard)
1 tsp. crushed coriander seed (opt.)
1 tsp. salt
Dash pepper

Skin tomatoes; chop them. Mix together all ingredients. Cover and refrigerate several hours. Makes about three cups.