Best Winter Salsa With Chipotle And Orange Recipes

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced

Steps:

Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Winter Salsa with Chipotle and Orange image

Yield Makes about 3 cups

Number Of Ingredients 10

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.

Steps:

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.
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 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.