Santa Maria Salsa

Ingredients

2 cans
550 gr tomatoes
50 gr celery
30 gr onion
34 gr green pepper
4 gr salt
5 gr prepared horseradish
16 ml vinegar
14 gr sugar
16 ml worcestershire sauce
1 pickled jalapeno

Instructions

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.