14 1/2 oz Italian plum tomatoes, drain
1    Med. onion, thinly sliced
1/2 c  Coarsely chopped celery
1 cn 4 oz 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 tb Red wine vinegar
1 ts Mustard seeds
1 ts Ground coriander
1 ts Salt
1 ts Pepper
1/4 c  Chopped fresh cilantro
Tortilla chips

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