Monday, December 04, 2006

Santa Maria Salsa

29 oz (2 Cans) Tomatoes; OR
3-1/2 c Fresh Tomatoes; Peeled And
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.


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