Ingredients
Scale
- 3 medium-size tomatoes
- 2 ribs of celery, untrimmed with leaves
- 1 medium shallot
- 3 stalks of scallions (green onions)
- 3 Anaheim chile peppers
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried Mexican oregano
- (optional) 1 teaspoon hot sauce
- Salt & pepper
Instructions
- Clean your grill of any extra ash. Light a medium pile of charcoal in your grill until the coals are glowing and starting to turn grey. Spread out the coals into an even layer in the bed of the grill.
- Carefully place the peppers, shallot, celery, scallions, and tomatoes on the coals. You will need to continue rotating and monitoring. The tomatoes might split, but that’s OK, you’ll be peeling the skin off before you use them. The chiles and shallots need to be fully charred on the outside. Everything will cook at slightly different times, so be present and remove them as needed.
- Remove the vegetables when they are charred and set aside to cool. Place the tomatoes and chiles in a sealed container to have them steam as they cool. Peel the skins from the tomatoes, chiles, and outside layer of the shallot. Dice up everything into small chunks, about 1/4″.
- I recommend using a molcajete (mortar and pestle) if you have one. A food processor will work as well. Add in the chopped vegetables, cilantro, and Mexican oregano. Grind down to desired texture. Stir in lime juice, Worcestershire, and a dash of hot sauce. Season with salt and pepper to taste.
- Store the Santa Maria salsa in the fridge for at least 2 hours to allow the flavors to develop. It will remain extremely fresh for up to 3 days.
Notes
- All of the vegetables will cook at different times. Be mindful and keep flipping. The scallions will char quickly while the chiles will take a little longer.
- Taste your salsa after it’s chilled. Tomatoes are like sponges and absorb salt. You may need to add an additional splash of Worcestershire or pinch of salt.
- Prep Time: 5
- Cook Time: 20
- Category: Sauces & Salsas
- Method: Grilling
- Cuisine: Salsa
