Santa Maria-Style Tomato and Peach Salsa Recipe

Santa Maria-Style Tomato and Peach Salsa Recipe

This Santa Maria-style tomato and peach salsa recipe is one of my favorite summer recipes. Fragrant, ripe tomatoes and peaches are combined with celery and peppers for a salsa classically served to accompany beef tri-tip.

Peach Salsa

While peaches may seem like a strange addition to a salsa, they are a perfect way to highlight ripe and flavorful summer fruit. This “Santa Maria-Style” salsa (Santa Maria, California) is a classic combination with the tomatoes and celery that creates a savory salsa that goes over beef tri-tip beautifully. I added the peaches, making it a slightly sweeter salsa, and is delicious with any manner of protein: chicken, fish, pork, or beef. I tend to serve it on the side at any BBQ or grilling buffet, and let people decide how they want to use it. What I do know, is that once they taste it, they WILL be back for more.

Serving Suggestions

Think of this recipe more of a “sauce” type of salsa than a “chips & salsa” kind of salsa. While I am sure it would be delicious with chips, I like to use it as a topper, or as a side salad.

Santa Maria-Style Tomato and Peach Salsa Recipe
Prep Time
15 mins
Total Time
15 mins
 

A perfect summer recipe, perfect as a salad, or as a topper for any protein. 

Course: Side Dish
Cuisine: Mediterranean
Keyword: easy summer salad
Servings: 6
Author: Aliye Aydin
Ingredients
  • 3 large tomatoes
  • 2 large ripe peaches
  • 2 stalks celery
  • 4 scallions
  • 1 Anaheim pepper or other long light green pepper that's not too spicy
  • handful cilantro
  • 2 cloves garlic
  • red wine vinegar or lime juice
  • 1/2 teaspoon fine sea salt (or to taste)
Instructions
  1. Dice tomatoes and peaches. De-string and thinly slice celery. Thinly slice scallions (white and green parts). Remove seeds and veins from poblano pepper and dice. Mince cilantro and garlic.

  2. Throw all ingredients together in a bowl and add a couple of splashes of red wine vinegar and salt to taste. Let sit for an hour at room temperature before serving. 


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