Santa maria salsa

Yield: 2 servings

Measure Ingredient
29 ounces (2 Cans) Tomatoes; OR
3½ cup Fresh Tomatoes; Peeled And
Chopped
½ cup Celery; Chopped
¼ cup Onion; Chopped
¼ cup Green Pepper; Chopped
1½ teaspoon Salt
1 teaspoon Prepared Horseradish
1 tablespoon Vinegar
1 tablespoon Sugar
1 tablespoon 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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