3 green onions, thinly sliced
1 stalk celery, sliced thin
1/2 of a 4 oz. can green chili peppers
2 tbsp. tightly packed cilantro or parsley (no stems)
1 lg. ripe tomato
1 1/2 tsp. vinegar
1 tsp. Worcestershire
1/4 tsp. garlic salt
1/4 tsp. dried crushed oregano
2 drops Tabasco (optional)

Cut peppers in half, seed and wash well. Chop peppers. Chop tomato. Mix all ingredients in a bowl. Stir to blend and coat. Marinate 24 hours before eating.