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On the Side/Salsas

Recipe info
Category: On the Side/Salsas
Rating: 0.00

Winter Salsa with Chipotle And Orange

Categories: December 19
Yield: 1 servings

1 Yellow bell pepper; chopped
1 Onion; chopped coarse
1/3 c Olive oil
1 Navel orange
1 tb Minced canned chipotle
-chilies in adobo*; or to
A; (28-ounce) can whole
; Italian plum
; tomatoes, seeded
; and drained well
1 sm Green bell pepper; diced
1 tb Chopped fresh coriander
1 tb Fresh lime juice

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

In a skillet sautee yellow bell pepper and onion in 1 1/2 tablespoons oil
over moderately high heat until vegetables are just tender and beginning to

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 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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