Winter Salsa with Chipotle and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Can be prepared in 45 minutes or less. Ingredients:
1 yellow bell pepper, chopped coarse |
1 onion, chopped coarse |
1/3 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:
1. 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.
2. 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.
3. 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.
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