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Santa Maria Style Tri-Tip

Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat
into chunks the size of a small woman's fist and rub with a mixture
of salt, black pepper and garlic powder, in a 40:40:20 ratio. Let
the meat sit in the refrigerator, in a plastic bag, for at least
4 hours.

Grill the meat over medium-hot mesquite coals. Turn the chunks of
meat constantly, moving them around the grill. Take off when the
inside is medium-rare and the outside was well-done, about 20
minutes grilling time. This is a pretty tender piece of meat, so
it doesn't need long cooking. Chop the chunks into bite-sized
pieces and serve covered with salsa fresca.

Salsa Fresca

1 pound ripe red tomatoes
1/2 pound tomatillos or green tomatoes
3 large sweet banana peppers, seeded
2 medium Hungarian wax peppers, seeded
1/4 bunch cilantro
1/2 medium white or yellow onion
jalapeno or Serrano peppers, seeded (adjust number for desired heat level)
juice of 1 lime
1 teaspoon salt (to taste)

By hand or in a food processor or salsa maker, chop everything into
1/4-1/8-inch pieces. Combine all ingredients in a large bowl and
mix in lime juice and salt to taste. If you make this salsa with
everything fresh from your garden, you've reaally got something.


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