From DN Recipes by David Nagy · Food & Beverage

Santa Maria Style Salsa

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Santa Maria-style salsa is a fresh, chunky, uncooked salsa that is a traditional accompaniment to Santa Maria-style barbecue, particularly tri-tip. The salsa is distinct from others due to its inclusion of celery, red wine vinegar, and Worcestershire sauce. 
Ingredients
  • 3 medium ripe Roma tomatoes, chopped (or one 28-oz can of diced tomatoes, drained)
  • ½ cup celery, finely chopped
  • ½ cup green onions, finely chopped (all parts)
  • ½ cup finely chopped California green chile (Anaheim), poblano, or jalapeño for more heat
  • ¼ cup fresh cilantro, chopped
  • 2-3 cloves garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • Garlic salt and freshly ground black pepper, to taste
  • Optional: Dash of hot pepper sauce (like Tabasco) or a pinch of dried oregano and basil
Directions
  1. Combine the tomatoes, celery, green onions, chiles, cilantro, and minced garlic in a medium, non-reactive bowl.
  2. Stir in the red wine vinegar and Worcestershire sauce.
  3. Season generously with garlic salt and fresh black pepper to taste. Some recipes also call for hot sauce or a pinch of dried oregano. The salsa should be highly seasoned.
  4. Toss all ingredients well to mix.
  5. Let the salsa sit at room temperature for at least 1 hour before serving to allow the flavors to blend.
  6. Serve the salsa with barbecued tri-tip, pinquito beans, and garlic bread, which is the traditional Santa Maria-style meal.
  7. Refrigerate leftovers in a sealed container for up to 5 days.