On Monday I shared a great recipe for beans we made to serve with a grilled Santa Maria Tri Tip. The classic accompaniment to the slow grilled steak is this salsa. You'll find the tomato and celery-based salsa is not spicy, rather it yields a fresh crunchy counterpoint to the meat.
The salsa takes about 15 minutes of chopping to prepare. You should make it at least an hour before you plan on eating so that the flavours have an opportunity to develop properly.
Santa Maria-Style Salsa
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 chili (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
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.