Ingredients
- 2 cans
- 1 pickled jalapeno
- 3 1/2 c tomatoes (fresh)
- 1/2 c celery
- 1/4 c green pepper
- 1/4 c onion
- 1 tb vinegar
- 1 tb worcestershire sauce
- 1 tb sugar
- 1 ts prepared horseradish
- 1 1/2 ts salt
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.
