Today is Thursday, December 04 2008 7:44 am
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Winter Salsa with Chipotle And OrangeCategories: December 19 Yield: 1 servings 1 Yellow bell pepper; chopped -coarse 1 Onion; chopped coarse 1/3 c Olive oil 1 Navel orange 1 tb Minced canned chipotle -chilies in adobo*; or to -taste 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 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 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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