Santa Maria Salsa Recipe - Barbeque Recipes

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.

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