---------- Recipe via Meal-Master (tm) v8.00

      Title: Santa Maria Salsa
 Categories: Sauces, Barbecue, Mexican
      Yield: 2 servings

     29 oz (2 Cans) Tomatoes; OR               1 ts Prepared Horseradish
  3 1/2 c  Fresh Tomatoes; Peeled And          1 tb Vinegar
           Chopped                             1 tb Sugar
    1/2 c  Celery; Chopped                     1 tb Worcestershire Sauce
    1/4 c  Onion; Chopped                      1    Pickled Jalapeno; Minced OR
    1/4 c  Green Pepper; Chopped                    To Taste
  1 1/2 ts Salt

  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.
From: R2D2 #3 @1614017
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