Winter Salsa with Chipotle and Orange

1. 1

   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.

2. 2

   Grate 1/2 teaspoon zest from orange and reserve.

3. 3

   Squeeze juice from orange.

4. 4

   Add orange juice and chilies to onion mixture and cook 1 minute.

5. 5

   Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice.

6. 6

   In a blender puree in a thin stream.

7. 7

   Stir puree into salsa and transfer to a jar with a tight-fitting lid.

8. 8

   Salsa keeps, covered and chilled, 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.