Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups
Ingredients
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 28-ounce can whole Italian plum tomatoes, seeded and drained well
1 small green bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon fresh lime juice
*available at Hispanic markets, and some specialty foods shops.
Preparation
Step 1
In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
Step 2
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.
Step 3
Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.
