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Santa Maria-Style Salsa Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Published: Last Updated:
Santa Maria-Style Salsa Recipe

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

Read more: The Best Inexpensive Steak For The Grill Part 5: Tri-Tip

What's New On Serious Eats

  • 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.

This Recipe Appears In
The Best Inexpensive Steak For The Grill Part 5: Tri-Tip

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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