Walla Walla Salsa Salsa

• 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.

anaheim chilies, walla walla onion, olives, tomatoes, cucumber, extra virgin olive oil, white wine vinegar, garlic, salt, black pepper, nuts

Taken from www.food.com/recipe/walla-walla-salsa-salsa-254434 (may not work)