Recipe - Santa Maria Salsa

29 ounce (2 Cans) Tomatoes; OR
3 One half cup Fresh Tomatoes; Peeled And
Chopped
One half cup Celery; Chopped
One fourth cup Onion; Chopped
One fourth cup Green Pepper; Chopped
1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini