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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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! 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.
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