Orange-Chile Salsa Verde

• 4 fresh pasilla chiles
• 2 Tbs. olive oil, divided
• 5 large oranges
• 1 small white onion, diced (1 cup)
• 2 Tbs. white wine vinegar
• 2 Tbs. agave nectar

1. Preheat broiler.
2. Line broiler tray with foil.
3. Rub chiles with 1 Tbs.
4. oil, and place on prepared tray.
5. Broil 10 minutes, or until skins are charred and begin to loosen, turning once or twice.
6. Transfer chiles to bowl, and cover bowl with plastic wrap.
7. When cool enough to handle, remove and discard skin and seeds, and dice chiles.
8. Stand each orange upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom.
9. Hold fruit over large bowl, and cut sections along membranes to release each wedge.
10. Set segments aside, and squeeze empty membrane over bowl to capture remaining juice.
11. Heat remaining 1 Tbs.
12. oil in medium saucepan over medium-low heat.
13. Add onion, and saute 5 to 7 minutes.
14. Add orange segments and juice, chiles, vinegar, and agave.
15. Simmer 15 minutes, or until orange segments have broken down and liquid has reduced.
16. Remove from heat, and cool 10 minutes.
17. Transfer mixture to blender, and puree until smooth.
18. Season with salt, if desired.

fresh pasilla chiles, olive oil, oranges, white onion, white wine vinegar, nectar

Taken from www.vegetariantimes.com/recipe/orange-chile-salsa-verde/ (may not work)