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LOCATION: Recipes >> Salsa >> SANTA MARIA SALSA

Print this Recipe    SANTA MARIA SALSA

29 oz canned tomatoes, or 3 1/2 c fresh tomatoes, peeled and chopped
1/2 c celery, chopped
1/4 c onion, chopped
1/4 c green pepper, Chopped
1 1/2 ts salt
1 ts prepared horseradish
1 tb vinegar
1 tb sugar
1 tb Worcestershire sauce
1 pickled Jalapeno, minced

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.

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