Walla Walla Salsa Salsa Food

WALLA WALLA SALSA SALSA

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.

PARTY PINEAPPLE SALSA

Steps:

• Chop pineapple into small pieces to measure a total of 2 cups.
• Core and seed pepper, then chop into pieces the same size as pineapple.
• Finely chop onion and coriander/cilantro.
• Place all in a bowl.
• Stir in lime juice, oil and salt.
• Serve right away or refrigerate.
• Delicious with burgers, chicken, steaks or pork.

SALSA QUEMADA (ROASTED TOMATO SALSA)

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.