Winter Salsa Ii Recipes

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.

Steps:

• Into a blender it all goes and process/pulse for 1 min-you want a few chunks.
• Pour into a saucepan and simmer for 15 min to reduce a bit.

Steps:

• If you can only find dried ancho chilies remove stems and cut into 1 inch pieces, cover with boiling water and let stand for 30 min.
• Drain the chilies and put into a blender with 1/2 of the tomatoes and juice.
• Process until semi smooth.
• Add this and all remaining ingredients into a saucepan and simmer for 15 minutes.

Steps:

• Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later.
• Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes.
• Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste) I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes .
• I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.)