Eating Well Magazine. The recipe is shown served with grilled shrimp and served in a martini glass, but this salsa can be used on any grilled fish, with tortilla chips, or raw vegetables. Any color tomatoes can be used but the yellow color in this makes for a really pretty dish.

4 medium yellow tomatoes (1 pound), seeded and finely chopped
1 yellow or red bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1-2 hot peppers, minced -- to taste and amount depends on hot peppers used
2 Tablespoons minced fresh chives
2 Tablespoons white wine vinegar
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt

Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt, and hot peppers in a large bowl. Cover and chill for at least 20 minutes and up to a day.