Walla Walla Salsa Salsa

Name: Walla Walla Salsa Salsa
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

11 ingredients

7 steps

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

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.