Walla Walla Salsa Salsa

Total Time: 20 mins Preparation Time: 20 mins

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 wine vinegar
• 2 garlic cloves, finely minced
• 1/2 teaspoon salt, to taste
• fresh cracked black pepper
• 1/3 cup roasted pine nuts

Recipe

• 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.