Santa Maria Salsa
The distinct texture of each ingredient is part of this salsa’s identity and appeal, so we don’t recommend using a food processor.
Makes about 4 cups
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
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.)