Winter Salsa With Chipotle And Orange
| 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 | T | Minced canned chipotle |
| chilies in adobo* or to | ||
| taste | ||
| A, 28-ounce can whole | ||
| Italian plum | ||
| tomatoes seeded | ||
| and drained well | ||
| 1 | Green bell pepper, diced | |
| 1 | T | Chopped fresh coriander |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 907
Calories From Fat: 655
Total Fat: 74.3g
Cholesterol: 0mg
Sodium: 664.1mg
Potassium: 1782.9mg
Carbohydrates: 64.6g
Fiber: 14.5g
Sugar: 29.9g
Protein: 9.1g