Santa Maria Salsa
MAKE IT SHINE!
ADD YOUR PHOTO
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.
- Ready In:
- 30mins
- Yields:
- Units:
ingredients
- 2 lbs tomatoes, cored and chopped
- 2 teaspoons salt
- 1 -2 jalapeno chile, chopped fine
- 1 small red onion, chopped fine
- 1 celery rib, chopped fine
- 1 -3 garlic clove, minced
- 1⁄4 cup lime juice (from two limes)
- 1⁄2 cup chunky salsa (mild or hot)
- 1⁄4 cup fresh cilantro, chopped fresh
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon Worcestershire sauce
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.).
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Abby Girl
Contributor
@Abby Girl
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.
