Walla Walla Salsa Salsa Recipe

Name: Walla Walla Salsa Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Walla Walla Salsa Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Walla Walla Salsa Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions