Walla Walla Salsa Salsa
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
7 cups
ingredients
- 4 large anaheim chilies, roasted
- 1 large walla walla onion, peeled, diced small
- 1 (2 1/2 ounce) can sliced olives, drained
- 5 large tomatoes (I used Brandywine tomatoes) or 8 roma tomatoes (I used Brandywine tomatoes)
- 1 cup cucumber, peeled and diced
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup white wine vinegar
- 2 garlic cloves, finely minced
- 1⁄2 teaspoon salt, to taste
- fresh cracked black pepper
- 1⁄3 cup roasted pine nuts
directions
- 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.).
- Peel the chilies and chop.
- Combine the chopped chilies with the remaining ingredients *except* for the pine nuts.
- 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.
- Stir in pine nuts {just} before serving.
- Serve with blue corn tortilla chips, slices of French baguette, Melba toast, etc.
- Prep does not include roasting the chili peppers.
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RECIPE SUBMITTED BY
COOKGIRl
United States