Santa maria salsa

29 oz (2 Cans) Tomatoes; OR
  3 1/2 c  Fresh Tomatoes; Peeled And
           Chopped
    1/2 c  Celery; Chopped
    1/4 c  Onion; Chopped
    1/4 c  Green Pepper; Chopped
  1 1/2 ts Salt
      1 ts Prepared Horseradish
      1 tb Vinegar
      1 tb Sugar
      1 tb worcestershire Sauce
      1    Pickled Jalapeno; Minced OR
           To Taste
 
  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.