Santa Maria Salsa
Yield
2 servingsPrep
10 minCook
0 minReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 29 | ounces |
tomatoes
|
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
horseradish
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 838.1 | ml/g |
tomatoes
|
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
horseradish
|
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
worcestershire sauce
|
|
Directions
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.
