Santa Maria-Style Salsa

The Food Lab

Unraveling the mysteries of home cooking through science.

The classic tomato and celery-based salsa is an accompaniment to Santa Maria-style barbecued tri-tip.

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  • Yield:Makes about 1 quart
  • Active time: 15 minutes
  • Total time:15 minutes

Ingredients

  • 2 large ripe tomatoes, diced (about 2 1/2 cups total)
  • 1 stalk celery, peeled and diced (about 1/2 cup)
  • 4 scallions, chopped (about 1/2 cup)
  • 1 fresh California green chili (Poblano or Hatch can be substituted), diced (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro leaves
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • Kosher salt

Directions

  1. 1.

    Combine tomatoes, celery, scallions, chili, cilantro, garlic, vinegar, and Worcestershire in a medium bowl and toss. Season to taste with salt. Let sit at room temperature for at least 1 hour. Serve. Refrigerate leftovers in a sealed container for up to 5 days.