Santa Maria-Style Salsa Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated May 13, 2019

The classic tomato and celery-based salsa is an accompaniment to Santa Maria-style barbecued tri-tip.

Recipe Details

Santa Maria-Style Salsa Recipe

Active 15 mins
Total 15 mins
Serves 16 servings
Makes 1 quart

Ingredients

  • 2 large ripe tomatoes, diced (about 2 1/2 cups total)

  • 1 stalk celery, peeled and diced (about 1/2 cup)

  • 4 scallions, chopped (about 1/2 cup)

  • 1 fresh California green chile (Poblano or Hatch can be substituted), diced (about 1/2 cup)

  • 1/4 cup chopped fresh cilantro leaves

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Worcestershire sauce

  • Kosher salt

Directions

  1. Combine tomatoes, celery, scallions, chili, cilantro, garlic, vinegar, and Worcestershire in a medium bowl and toss. Season to taste with salt. Let sit at room temperature for at least 1 hour. Serve. Refrigerate leftovers in a sealed container for up to 5 days.

This Recipe Appears In

Nutrition Facts (per serving)
10Calories
0gFat
2gCarbs
0gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories10
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 91mg4%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Total Sugars 1g
Protein 0g
Vitamin C 9mg45%
Calcium 19mg1%
Iron 0mg2%
Potassium 109mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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