Winter salsa with chipotle and orange

1 servings

Ingredients

Quantity Ingredient
1 Yellow bell pepper; chopped coarse
1 Onion; chopped coarse
⅓ cup Olive oil
1 Navel orange
1 tablespoon Minced canned chipotle chilies in adobo*; or to taste
A; (28-ounce) can whole
; Italian plum
; tomatoes, seeded
; and drained well
1 small Green bell pepper; diced
1 tablespoon Chopped fresh coriander
1 tablespoon Fresh lime juice

Directions

*available at Hispanic markets, and some specialty foods shops.

In a skillet sautee yellow bell pepper and onion in 1½ tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.

Grate ½ teaspoon zest from orange and reserve. Squeeze juice from orange.

Add orange juice and chilies to onion mixture and cook 1 minute.

Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender puree in a thin stream. Stir puree into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.

Makes about 3 cups.

Gourmet December 1994

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Converted by MM_Buster v2.0l.

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