Santa Maria Salsa

• 29 ounces tomatoes
• 1/2 cup celery chopped
• 1/4 cup onions chopped
• 1/4 cup green bell peppers chopped
• 1 1/2 teaspoons salt
• 1 teaspoon horseradish
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon worcestershire sauce

1. Finely chop the canned tomatoes with scissors and mix with the other ingredients.
2. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors.
3. Serve at room temperature as a side dish with meats, beans, and barbecue.
4. Any leftovers can be refrigerated for several days.

tomatoes, celery, onions, green bell peppers, salt, horseradish, vinegar, sugar, worcestershire sauce

Taken from recipeland.com/recipe/v/santa-maria-salsa-43051 (may not work)