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Santa Maria-Style Salsa Recipe


Santa Maria-Style Salsa Recipe

Santa Maria-Style Salsa Recipe

Photo (c) John Mitzewich
This mild Santa Maria-style salsa recipe is adapted from one by Susan Righetti, an authority on the cuisine of California's central coast. Susan calls Santa Maria-style salsa, "the ketchup" of the Santa Maria valley, since it's always served along side the area's famous barbecued beef.

This salsa recipe is very versatile; sometimes it's blended fairly smooth and used purely as a sauce, other times it's made even chunkier and used almost like a salad.

Makes about 6 cups of Santa Maria-Style Salsa

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1 can 28-oz whole tomatoes
  • 1 can 7-oz diced green chilies
  • 1/2 red onion, diced
  • 1/2 bunch green onions, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, finely minced (may substitute garlic powder to taste)
  • 2 tbsp chopped parsley (may also substitute or add fresh cilantro)
  • salt and fresh ground black pepper to taste


Pour the tomatoes into a bowl, and using your fingers crush them in to a course puree. If a smooth salsa is desired, they may be done in a food processor. Add the rest of ingredients and mix well. Refrigerate for at least 3 hours, or overnight. Serve chilled.
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