3 med. tomatoes
1/4 green bell pepper
1/4 red or white onion
1 or 2 jalapeno peppers
1 tbsp. vinegar
1 tsp. coriander
1 tsp. cilantro
1/2 tsp. salt
1 clove garlic

Chop tomatoes, onions, garlic and peppers finely. Puree one half of the tomatoes. Adjust amount of jalapenos to taste. Blend all ingredients together in proper sized bowl. Can be used as a dip or a garnish for Mexican dishes. Keep refrigerated.