Santa Maria Salsa

• 2 lbs tomatoes, cored and chopped
• 2 teaspoons salt
• 1 -2 jalapeno chile, chopped fine
• 1 small red onion, chopped fine
• 1 celery rib, chopped fine
• 1 -3 garlic clove, minced
• 1/4 cup lime juice (from two limes)
• 1/2 cup chunky salsa (mild or hot)
• 1/4 cup fresh cilantro, chopped fresh
• 1/8 teaspoon dried oregano
• 1/8 teaspoon Worcestershire sauce

1. Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in large bowl.
2. Add drained tomatoes to jalapeno mixture and toss to combine. Cover with plastic wrap and let stand at room temperature for 1 hour before serving. (Salsa can be refrigerated for up to 2 days.).

tomatoes, salt, jalapeno chile, red onion, celery, garlic, lime juice, chunky salsa, fresh cilantro, oregano, worcestershire sauce

Taken from www.food.com/recipe/santa-maria-salsa-322952 (may not work)