Categories: Sauces, Mexican, Salsa 
      Yield: 2 servings 
  
     29 oz (2 Cans) Tomatoes; OR               1 ts Prepared Horseradish 
  3 1/2 c  Fresh Tomatoes; Peeled And          1 tb Vinegar 
           Chopped                             1 tb Sugar 
    1/2 c  Celery; Chopped                     1 tb Worcestershire Sauce 
    1/4 c  Onion; Chopped                      1    Pickled Jalapeno; Minced OR 
    1/4 c  Green Pepper; Chopped                    To Taste 
  1 1/2 ts Salt                            
  
  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.