| 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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