Bitsy's Kitchen

Santa Maria Salsa

2 (29 oz. ea.) cans Tomatoes; OR
3-1/2 cups Fresh Tomatoes; Peeled and Chopped
1/2 cup Celery; Chopped
1/4 cup Onion; Chopped
1/4 cup Green Pepper; Chopped
1-1/2 tsp. Salt
1 tsp. Prepared Horseradish
1 Tbsp. Vinegar
1 Tbsp. Sugar
1 Tbsp. Worcestershire Sauce
1 Pickled Jalapeno; Minced

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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