Title: Santa Maria Salsa
Categories: Sauce Mexican Salsa
Yield: 2 Servings
| 29 | oz | (2 Cans) Tomatoes; OR |
| 3 1/2 | c | Fresh Tomatoes; Peeled And |
| | | Chopped |
| 1/2 | c | Celery; Chopped |
| 1/4 | c | Onion; Chopped |
| 1/4 | c | Green Pepper; Chopped |
| 1 1/2 | ts | Salt |
| 1 | ts | Prepared Horseradish |
| 1 | tb | Vinegar |
| 1 | tb | Sugar |
| 1 | tb | Worcestershire Sauce |
| 1 | | Pickled Jalapeno; Minced OR |
| | | To Taste |
Finely chop the canned tomatoes with scissors and mix with the other
ingredients. Turn into a bowl or jar and cover tightly and refrigerate for
several hours or overnight to blend the flavors. Serve at room temperature
as a side dish with meats, beans, and barbecue. Any leftovers can be
refrigerated for several days.