I created this recipe during a camping trip several years ago. Since I had only a vague idea of how I wanted the recipe to turn out, I had packed along just about every ingredient I could think of that might work in a fresh salsa: Walla Walla Sweets, roasted and peeled Anaheim chilies, garlic, tomatoes, pine nuts, olives, olive oil, and a whole lot more. And so, beneath the towering firs, with the sound of contented crawdadders shrieking and splashing in a nearby creek, I sat at the campground picnic table and created an all-time masterpiece salsa. When I set it out at the evening happy hour, my fellow campers went into fits of delight, devouring it in under 10 minutes. Then, while scraping the last remnants from the bowl with broken bits of tortilla chip, one of the group comedians, Bob Hogensen, christened this one-in-a-million dip: "Walla Walla Salsa Salsa.'' As its title implies, this one bears repeating. - Jan Roberts-Dominguez
4 large or 7 medium Anaheim chilies, roasted and peeled (see note below)
Remove stems, seeds and inner membrane from the chilies, then chop. In medium-sized bowl, combine the chopped chilies with the Walla Walla Sweet onions, olives, tomatoes, cucumbers, olive oil, vinegar, garlic, salt and pepper. Mix well, then adjust seasonings, adding additional salt and pepper to taste. Refrigerate for at least 1 hour, but may be prepared up to 6 hours ahead. When ready to serve, stir in the pine nuts. Serve with tortilla chips. Yields about 6 cups.
TO ROAST ANAHEIM CHILIES:
©Oso Sweet Onions