Jack's Salsa

Jack's Salsa

1 large red onion 8 medium tomatoes 2 large Kosher dill pickles 1/2 cup red wine vinegar 3 garlic cloves, chopped 1/4 cup salad oil 2 T. Worcestershire sauce 1 t. horseradish 1 green pepper, chopped 1 t. hot pepper sauce (optional) Salt and pepper

Combine all ingredients in a blender or food processor, and process until mixture is medium coarse. Refrigerate for 4 hours and add salt and pepper to taste. Makes 1 quart. Note: This sauce is an excellent companion for beef, especially barbecued beef when there is no other sauce or gravy. The combination is the inspiration of Jack Emery, our generous ranch friend without whose patience and helping hand my ranch would never have survived. He says the basic ingredients were his mother's and he has just doctored it up as time permitted. Source: Steve Dolley, from The Best of the Best from Texas

Contributed by :

 * Catsrecipes Y-Group