1 (14 1/2 oz.) can Italian plum tomatoes, drained
1 med. onion, thinly sliced
1/2 c. coarsely chopped celery
1 (4 oz.) can diced green chilies, drained
1/3 c. chopped red bell pepper
1/3 c. chopped yellow bell pepper
1/3 c. chopped green bell pepper
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tsp. mustard seeds
1 tsp. ground coriander
1 tsp. salt
1 tsp. pepper
1/4 c. chopped fresh cilantro
Tortilla chips

Combine first 13 ingredients in processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. (Can be made 2 days ahead.) Mix cilantro into salsa. Serve with chips.