Orange-Chipotle Salsa

The sauce in canned chipotle chiles in adobo sauce adds a nice smoky note to salsas and grill sauces. If you don’t have a can open, use chipotle hot sauce.

PREP: about 20 minutes

MAKES: about 1 ½ cups

3 medium navel oranges

2 plum tomatoes, seeded and chopped,
or cup grape tomatoes, quartered

2 green onions, thinly sliced

1 tablespoon chopped fresh cilantro

½ teaspoon canned chipotle chile sauce
or 1 teaspoon chipotle hot sauce

¼ teaspoon salt

1. From 1 orange, grate 1 teaspoon peel; place in medium bowl. Cut peel and white pith from all oranges. Holding oranges, 1 at a time, over bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Discard seeds, if any. With kitchen shears, coarsely cut up orange segments.

2. To bowl with fruit, add tomatoes, green onions, cilantro, chipotle puree, and salt; stir to combine. Cover and refrigerate salsa up to 6 hours if not serving right away.

EACH ¼ CUP: About 40 calories, 1g protein, 10g carbohydrate, 0g total fat, 0mg cholesterol, 105mg sodium