Fruit Salsa With Chipotle Puree

Recipe from Mark Miller

Adapted by Mark Bittman

Published September 12, 2000

Total Time
15 minutes
Rating
4(5)
Comments
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—Mark Bittman

Featured in: THE MINIMALIST; Putting That Kick Back Into Salsa

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Ingredients

Yield:About 2 cups

  • 2 cups pineapple, peach or nectarine, cut into ¼-inch dice

  • ½ cup red bell pepper, stemmed, seeded and cut into ¼-inch dice

  • 2 teaspoons pureed canned chipotle chilies in adobo

  • 2 teaspoons fresh orange juice

  • 1 tablespoon fresh lime juice

  • 2 tablespoons minced cilantro

  • 2 teaspoons brown sugar

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 54 calories; 2 grams fiber; 19 milligrams sodium; 1 gram protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine all the ingredients; let rest for at least 10 minutes and up to 1 hour. Serve with pork or dark-fleshed fish.

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Credits

Adapted from Mark Miller

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