This salsa came from my Cooks Country June/July '07 issue and was an accompaniment to the grilled tri-tip. It really is not all that different in taste to other fresh pico de gallos I have made, but it did have a few differences. The addition of celery would have altered the flavor in a nice way, but Dan is not a fan so I left it out. I also did not place the chopped tomatoes in a strainer sprinkled with salt to drain for 30 minutes. I just chopped them and seeded them, rather than going through that extra step.
Santa Maria Salsa
2 lbs. ripe tomatoes, cored, seeded and chopped
1 teaspoon salt
2 jalapenos, seeded and chopped
1 small red onion, chopped fine
1 garlic clove, minced
juice from 1 lime
1/4 cup chopped fresh cilantro
1/8 tsp. dried oregano
1/8 tsp. Worcestershire sauce
Combine ingredients and toss to combine. Cover with plastic wrap and allow to sit at room temperature for 1 hour before serving. Can be refrigerated for up to 2 days.