Santa Maria Salsabar-b-q, ethnic, mexican, sauces, side dish 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 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. |
