Santa Maria Style Salsa Recipes

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

Steps:

• In a medium bowl combine all of the ingredients.
• Cover and refrigerate 1 hour before serving.

Steps:

• Combine all ingredients in a bowl.
• Cover and let stand for one hour to blend flavors.

Steps:

• 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.).

Steps:

• Drain 1 can of tomatoes.
• Combine drained tomatoes, undrained tomatoes and remaining ingredients.
• Cover and chill salsa at least 30 minutes before serving.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
• Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.

Steps:

• Cut the tri-tip into 1 1/2 inch even chunks. Place in a bowl.
• In a separate bowl, mix together the salt, black pepper, garlic salt and chile powder. Sprinkle over the meat and toss so the seasoning evenly coats the meat chunks.
• Place in the refrigerator for 1 hour to let flavors meld.
• Heat the grill to medium high. Thread the meat to skewers alternating with pieces of onion and bell pepper. (Or skewer the meat alone and skewer the vegetables alone as they may have different cooking times.).
• Oil the grill grates. Cook the kebabs until nicely seared on all sides, turning each one every 2-3 minutes. Remove from the grill. Let stand a few minutes before serving.
• If desired, serve with the salsa and a tossed green salad.