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Bloody Mary Salsa

Try this salsa with grilled meat or fish or even at brunch, with scrambled eggs or omelets.

  • Servings: 6
Bloody Mary Salsa

Source: Martha Stewart Living, June 1996


  • 1/2 cucumber
  • 2 small celery stalks, with leaves, peeled to remove strings, chopped into 1/4-inch dice
  • 2 tablespoons freshly grated horseradish, or 2 teaspoons prepared horseradish
  • 2 1/2 cups cherry tomatoes, cut in half
  • 4 red radishes, trimmed and thinly sliced
  • 1/2 small jalapeno pepper, finely diced
  • 2 tablespoons snipped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoons salt
  • 1/4 teaspoon freshly ground pepper


  1. Peel cucumber in alternating strips. Remove seeds; chop into 1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeno, and dill in a bowl; toss to combine. Add Worcestershire sauce, lime juice, salt, and pepper; toss again. Let stand for about 30 minutes before serving.

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