Fruit Salsa With Chipotle Puree

Recipe from Mark Miller

Adapted by Mark Bittman

Total Time
15 minutes
Rating
4(5)
Notes
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Featured in: THE MINIMALIST; Putting That Kick Back Into Salsa

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Ingredients

Yield:About 2 cups
  • 2cups pineapple, peach or nectarine, cut into ¼-inch dice
  • ½cup red bell pepper, stemmed, seeded and cut into ¼-inch dice
  • 2teaspoons pureed canned chipotle chilies in adobo
  • 2teaspoons fresh orange juice
  • 1tablespoon fresh lime juice
  • 2tablespoons minced cilantro
  • 2teaspoons brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 19 milligrams sodium

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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