Recipe: Santa Maria Salsa (using garlic, celery and lime juice, make ahead)

SANTA MARIA SALSA

"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 ripe tomatoes, cored and chopped
2 teaspoons salt
2 jalapeno peppers, finely chopped*
1 small red onion, minced
1 celery stalk, finely chopped
1 garlic clove, minced
1/4 cup lime juice (from two limes)
1/4 cup chopped fresh cilantro
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce

AT LEAST 2 HOURS BEFORE SERVING:
Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes. Discard liquid.

Meanwhile, combine remaining ingredients in large bowl. Add drained tomatoes to jalapeno 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.)

*Remove seeds from jalapenos for less heat.

Makes 3 cups
Adapted from source: Cook's Country magazine, June 2007