Recipe courtesy of Michael Symon
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24 hr 15 min
15 min
24 hr
4 to 5 cups



Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.

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