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