Salsa Recipes

Santa Maria Salsa

28 oz. Can plum tomatoes
16 oz. Can stewed tomatoes
1 Celery stalk
1 Green pepper, minced
2 clove Garlic
12 Green onions, minced
4 oz. Roasted,peeled green chiles
2 Jalapenos, canned , minced
1 tsp. Juice from jalapenos
1 Tbsp. Apple cider vinegar
1 tsp. Sugar
Salt to taste
3/4 Tbsp. Cilantro, snipped

Drain the tomatoes, 
reserving the liquid for
soups or stew.  
Squeeze the seeds out 
of the plum tomatoes.  
Chop the tomatoes and 
prepare the rest of 
the vegetables, combining 
them with
the chile juice, sugar, 
vinegar, salt 
and cillantro.

Place the salsa in a glass bowl, 
cover with plastic wrap,
and allow the flavor to steep 
for at least two hours.

Medium to Hot