Ingredients
- 2 cans
- 1 pickled jalapeno
- 550 gr tomatoes (fresh)
- 50 gr celery
- 34 gr green pepper
- 30 gr onion
- 16 ml vinegar
- 16 ml worcestershire sauce
- 14 gr sugar
- 5 gr prepared horseradish
- 4 gr 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.
