|Green onions||3 , cut into 1 inch pieces|
|Stalk celery||1 , cut into 1 inch pieces|
|Canned green chili peppers||2 Ounce, halved, rinsed, and seeded (1/2 Of A 4 Ounce Can)|
|Lightly packed cilantro/Parsley||2 Tablespoon, stemmed|
|Tomato||1 Large, peeled and quartered|
|Vinegar||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Bottled hot pepper sauce||2 Drop|
Place steel blade in work bowl, Add onion and celery; process with on/off turns till finely chopped.
Transfer to mixing bowl.
Reinsert steel blade in work bowl; add chili peppers and cilantro or parsley.
Process with on/off turns till finely chopped.
Add to onion-celery mixture.
Reinsert steel blade in work bowl.
Add tomato; process with on/off turns till coarsely chopped.
Add to onion-celery mixture; add vinegar, Worcestershire sauce, garlic salt, oregano, and hot pepper sauce.
Cover and chill overnight.
Serve with beef roasts or steaks.