Recipe - Winter Salsa With Chipotle And Orange

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

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

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

Grate One half 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
tightfitting 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.