Walla Walla Salsa Salsa

Total Time
20mins
Prep 20 mins
Cook 0 mins

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!

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

I don't know what you think salsa is, but this is not it. Sorry.

Marty M September 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a