This recipe goes with Santa Maria Barbecue
Sunset JANUARY 2006
In a bowl, mix 4 ripe tomatoes (1 lb. total), rinsed, cored, and chopped; 1/2 cup thinly sliced green onions (white and green parts); 1/2 cup chopped fresh poblano chiles; 3 tablespoons chopped cilantro; and 1 tablespoon red wine vinegar. Add salt and pepper to taste.
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