Santa Maria Salsa

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

This recipe goes with Santa Maria Smoked Tri-Tip

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 10
  • Calories from fat: 9%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 2.4g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 236mg
  • Calcium: 13mg

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

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