| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | December 19 | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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