SANTA MARIA SALSA

MAKES ABOUT 4 CUPS

The distinct texture of each ingredient is part of this salsa’s identity and appeal, so we don’t recommend using a food processor.

2	pounds tomatoes, cored and chopped
2	teaspoons salt
2	jalapeño chiles, stemmed, seeded, and chopped fine
1	small red onion, chopped fine
1	celery rib, chopped fine
¼	cup lime juice (2 limes)
¼	cup chopped fresh cilantro
1	garlic clove, minced
⅛	teaspoon dried oregano
⅛	teaspoon Worcestershire sauce

1. Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes. Discard liquid. Meanwhile, combine jalapeños, onion, celery, lime juice, cilantro, garlic, oregano, and Worcestershire in large bowl.

2. Add drained tomatoes to jalapeño mixture and toss to combine. Cover with plastic wrap and let stand at room temperature for 1 hour before serving. (Salsa can be refrigerated for up to 2 days.)