Santa Maria Salsa
 
29 oz canned 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 

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.