Santa Maria Salsa
This salsa is somewhat different from other recipes, as the tomatoes are drained so that there is not an excess of liquid and celery is added. Try using different chilies as mild Anaheim and poblano chiles, keeping in mind that you will change the heat value of the recipe. The distinct texture of each ingredient is part of this salsa's identity and appeal, so do not use a food processor.
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INGREDIENTS
Nutrition- 2
- 2teaspoons salt
- 1 -2
- 1
- 1
- 1 -3
- 1⁄4
- 1⁄2
- 1⁄4
- 1⁄8teaspoon dried oregano
- 1⁄8teaspoon Worcestershire sauce
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DIRECTIONS
- 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.).
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