Directions:
- In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
- Grate 1/2 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 purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.17 Kcal (1081 kJ) | ||
| Calories from fat | 223.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.82g | 38% | |
|---|---|---|---|
| Sodium | 45.8mg | 2% | |
| Potassium | 173.16mg | 4% | |
| Total Carbs | 8.47g | 3% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 86.4mg | 144% | |
| Vitamin A | 2mg | 66% | |
| Iron | 33.8mg | 188% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.67 Kcal (631 kJ) | ||
| Calories from fat | 130.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 38% | |
|---|---|---|---|
| Sodium | 26.73mg | 2% | |
| Potassium | 101.06mg | 4% | |
| Total Carbs | 4.94g | 3% | |
| Sugars | 2.86g | 20% | |
| Dietary Fiber | 1.23g | 8% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 50.4mg | 144% | |
| Vitamin A | 1.2mg | 66% | |
| Iron | 19.7mg | 188% | |
| Calcium | 12mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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