Walla Walla Salsa Salsa

“A local recipe. Use any regional variety of sweet onion from your area. This is a mild salsa, if you want more {{bite}}, sub one or two jalapenos or serranos, etc. for the Anaheims. A step further also would be substituting a more "gourmet" olive instead of standard canned. Lastly, I roasted the onion and tomatoes as well, although that is optional. Fresh, fresh, fresh ingredients, please!”
7 cups

Ingredients Nutrition


  1. Roast the chilies. Set aside to cool. (You will find many recipes on this site on how to roast chilies. Don't be intimidated. It is a very easy procedure.).
  2. Peel the chilies and chop.
  3. Combine the chopped chilies with the remaining ingredients *except* for the pine nuts.
  4. Cover and refrigerate for at least 1 hour. Salsa can be prepared up to 6 hours in advance. However, for best flavor the salsa should be served at room temperature.
  5. Stir in pine nuts {just} before serving.
  6. Serve with blue corn tortilla chips, slices of French baguette, Melba toast, etc.
  7. Prep does not include roasting the chili peppers.

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