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| Santa Maria Salsa Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 2
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Ingredients
29 oz (2 cans) tomatoes; or
3 1/2 cup fresh tomatoes; peeled and
1 chopped
1/2 cup celery; chopped
1/4 cup onion; chopped
1/4 cup green pepper; chopped
1 1/2 teaspoon salt
1 teaspoon prepared horseradish
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon worcestershire sauce
1 pickled jalapeno; minced or
1 to taste
Cooking Directions:
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.
ethnic,mexican,sauce,sides,bbq
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