WALLA WALLA SALSA SALSA
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!
Provided by COOKGIRl
Categories Onions
Time 20m
Yield 7 cups
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 2.7, Sodium 269.8, Carbohydrate 12.5, Fiber 3, Sugar 6.4, Protein 3.1
SALSA QUEMADA (ROASTED TOMATO SALSA)
Provided by Deborah Schneider
Categories Sauce Food Processor Garlic Roast Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Healthy Vegan Party
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
- 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.
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