Walla Walla Salsa Salsa
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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!
- Ready In:
- 20mins
- Yields:
- Units:
1
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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 MADE WITH LOVE BY
@COOKGIRl
Contributor
@COOKGIRl
Contributor
"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!"
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I don't know what you think salsa is, but this is not it. Sorry.Reply
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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!
