Karl’s Santa Maria Style Salsa

Santa Maria style salsa is a necessary accompaniment to Santa Maria barbecue. I, of course, could not make it exactly as they do in Santa Maria.

Karl’s Santa Maria Style Salsa

Note: Things have been hectic around here. We just shipped younger daughter off to the South of France. It is her first international flight on her own—she was OK with it, but her mom and I are in a tizzy.  She is staying with the French girl’s family for the month. Jan has been forced to take the temporary deanship of her college, as well as doing all of the work of the associate deanship. She is being overworked, over-stressed and underpaid. While I have been cooking I haven’t had time to post a lot.

Karl’s Santa Maria Style Salsa

Ingredients

3 medium fresh heirloom tomatoes, seeded and chopped
1 stalk celery, finely chopped
1 large green onions, finely chopped
1 Jalapeño pepper, seeded and finely chopped
2 Tbs. cilantro, finely chopped
1 Tbs. apple cider vinegar
1 clove garlic, minced
Dash of Worcestershire sauce
Pinch of dried oregano, crushed
Pinch black pepper, fresh ground

Directions

1. Chop and mince all of the ingredients and place them in a medium sized bowl.

2. Mix well and let them meld in the refrigerator for  at least one hour.