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A juicy Santa Maria tri-tip steak, expertly grilled and ready to be served.

Classic Santa Maria Tri-Tip Salsa

This classic Santa Maria Tri-Tip Salsa, bursting with fresh tomatoes, bell pepper, and cilantro, is the perfect vibrant topping for grilled meats, especially tri-tip steak. It's simple to prepare and packed with flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 ripe Roma tomatoes
  • 1/2 small red onion
  • 1/2 green bell pepper
  • 1/4 cup fresh cilantro
  • 1-2 cloves garlic optional
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • red pepper flakes for a little kick, optional

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Spoon/Spatula

Method
 

Preparation
  1. Wash the tomatoes, bell pepper, and cilantro thoroughly.
  2. Finely dice the Roma tomatoes and place them in a medium mixing bowl.
  3. Finely mince the red onion and dice the green bell pepper to a similar size as the tomatoes; add them to the bowl.
  4. Finely chop the fresh cilantro and mince the garlic cloves (if using), then add them to the bowl.
  5. Pour olive oil and red wine vinegar over ingredients; season with salt, black pepper, and red pepper flakes if desired.
  6. Gently toss all ingredients together using a spoon or spatula until well combined and coated.
  7. Taste the salsa and adjust salt, pepper, or vinegar as needed.
  8. Serve the fresh salsa immediately for the best flavor and texture.

Notes

This salsa is best served fresh but can be refrigerated for up to 2 days. The flavors will meld further, but the texture might become slightly softer. For an extra smoky flavor, try grilling the bell pepper before dicing it.