Bloody Mary Salsa

• 1 8-oz. container cherry or grape tomatoes, or 2 large beefsteak tomatoes, cut into quarters
• 1/2 small onion, coarsely chopped ( 1/2 cup)
• 3 stalks celery, coarsely chopped ( 1/2 cup), plus 2 Tbs. celery leaves
• 1/2 cup watercress or arugula leaves
• 1 Tbs. lemon juice
• 2 tsp. prepared horseradish
• 1/2 tsp. celery salt
• 23 drops Tabasco sauce

1. Place all ingredients in food processor, and pulse until vegetables are chopped and salsa is smooth.
2. Season with salt and pepper, if desired.
3. Let stand at least 30 minutes to allow flavors to develop.

container cherry, onion, stalks celery, arugula, lemon juice, horseradish, celery salt, tabasco sauce

Taken from www.vegetariantimes.com/recipe/bloody-mary-salsa/ (may not work)