Four Pepper Salsa With Chips

14 1/2 oz Italian plum tomatoes -- drain
1 ea Med. onion -- thinly sliced
1/2 c Coarsely chopped celery
1 can 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 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 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.