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Featuring fiery Santa Maria Salsa

Fire Roasted Santa Maria Salsa

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Brace yourself for this irresistible fire-roasted Santa Maria Salsa, loaded with spicy chiles, grilled tomatoes, celery, shallots, and more.

  • Total Time: 25 minutes
  • Yield: 4 cups 1x


  • 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



  • 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.
  • Author: Brad Prose
  • Prep Time: 5
  • Cook Time: 20
  • Category: Sauces & Salsas
  • Method: Grilling
  • Cuisine: Salsa
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