1 California chile (poblano or Hatch can be substituted),
diced (about ½ cup)
¼ cup chopped fresh cilantro
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
Combine the tomatoes with ½ teaspoon salt in a colander
and toss to coat. Set the colander in the sink and let sit for
30 minutes.
- Combine the drained tomatoes, celery, scallions, chile,
cilantro, garlic, vinegar, and Worcestershire in a medium
bowl and toss. Season to taste with salt. Let sit at room
temperature for at least 1 hour before serving. Refrigerate
leftovers in a sealed container for up to 5 days.