Name: Santa Maria Salsa
Total time: 1 h 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 pounds ripe tomatoes, cored and chopped; 2 teaspoons salt; 2 jalapeño chiles (medium), chopped fine; 1 onion, red (small), chopped fine; 1 celery rib, chopped fine; 1 garlic clove, minced; 1/4 cup juice from two limes; 1/4 cup chopped fresh cilantro leaves; 1/8 teaspoon dried oregano; 1/8 teaspoon Worcestershire sauce

Why This Recipe Works

Unexpected ingredients like celery, dried oregano, and Worcestershire sauce transformed an ordinary salsa recipe into the perfect partner for a barbecued tri-tip. Salting and draining the tomatoes in our recipe prevented the excess liquid from drowning the salsa. And although some recipes call for mild Anaheim and poblano chiles, taster preferred the moderate heat of jalapenos in our recipe.

Before You Begin

The distinct texture of each ingredient is part of this salsa's identity and appeal, so we don't recommend using a food processor.

Instructions

Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in large bowl.

Add drained tomatoes to jalapeno mixture and toss to combine. Cover with plastic wrap and let stand at room temperature for 1 hour before serving. (Salsa can be refrigerated for up to 2 days.)