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