This mild Santa Maria-style salsa recipe is adapted from one by Susan Righetti, an authority on the cuisine of California's central coast. Susan calls Santa Maria-style salsa, "the ketchup" of the Santa Maria valley, since it's always served along side the area's famous barbecued beef.
This salsa recipe is very versatile. Sometimes it's blended fairly smooth and used purely as a sauce; other times it's made even chunkier and used almost like a salad.
Makes about 6 cups of Santa Maria-Style Salsa
* 1 can 28-oz whole tomatoes
* 1 can 7-oz diced green chilies
* 1/2 red onion, diced
* 1/2 bunch green onions, thinly sliced
* 1/4 cup olive oil
* 1/4 cup red wine vinegar
* 2 tbsp balsamic vinegar
* 2 cloves garlic, finely minced (may substitute garlic powder to taste)
* 2 tbsp chopped parsley (may also substitute or add fresh cilantro)
* salt and fresh ground black pepper to taste
Pour the tomatoes into a bowl. Using your fingers, crush them in to a course puree. If a smooth salsa is desired, they may be done in a food processor. Add the rest of ingredients and mix well. Refrigerate for at least 3 hours, or overnight. Serve chilled.
Try it, and enjoy.
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