Santa Maria Salsa

recipe

This sprightly, crunchy relish is a California original that's served alongside or over smoked steak.

3

Good, solid recipe

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 10
Caloriesfromfat 9 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 2.4 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 236 mg
Calcium 13 mg

Ingredients

2 (14.5-ounce) cans fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce (such as Tabasco)

Preparation

Drain 1 can tomatoes. Combine drained tomatoes, undrained tomatoes, and remaining ingredients; cover and chill salsa at least 30 minutes before serving.

Note:

Bill and Cheryl Jamison,

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note