Walla Walla Salsa Salsa Recipes

WALLA WALLA SALSA SALSA

Walla Walla Salsa Salsa image

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!

Provided by COOKGIRl

Categories Onions

Time 20m

Yield 7 cups

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 2.7, Sodium 269.8, Carbohydrate 12.5, Fiber 3, Sugar 6.4, Protein 3.1

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