Of Gray Oceans and Red-Orange Salsa

Winter is a beautiful time to be near the ocean. Gray skies blend seamlessly into the horizon, making it difficult to discern where sky meets sea. Northern Pacific storms create epic surfing conditions up and down the west coast, washing natural treasures onto sandy beaches. The shoreline is pristine and quiet; sometimes the only footprints left behind are those made by flocks of Rock Sandpipers and California Gulls.
But still.
In the depths of winter (albeit a California one), we here at Whale Tails yearn for the heat of the sun and a little color to brighten our days. Even the hearty soups and stews that are a mainstay this time of year are beginning to feel a little heavy and overdone. But with the relief of spring feeling like an eternity from now, what's a sun-starved soul to do?
Make winter salsa, of course. A spicy, citrusy salsa that warms the belly, clears the sinuses and brightens any table, even on the darkest of days.
Dog Days of Winter Salsaadapted from Gourmet magazine
1 28-oz. can whole or chopped tomatoes
2 cloves of garlic, minced
2 dried chiles japones*
1 yellow bell pepper, chopped small
1 small yellow onion, diced
1 navel orange
1 T chopped fresh cilantro
1/3 cup olive oil
1 T fresh lime juice
1/2 t. salt
In a skillet over medium-low heat, add 1 1/2 tablespoons of olive oil. When oil is hot, add chiles japones. Turn until all sides of chiles have blackened. Remove from pan. Turn up heat to medium. Add onions and yellow bell pepper, sauteeing until vegetables are soft, about five minutes.
Grate 1/2 tsp. of zest from orange and reserve. Squeeze juice from orange. Add orange juice to onion mixture and cook 1 minute. Set aside.
In small food processor, add remaining olive oil and blackened chiles; puree. Dice tomato and in a medium bowl, add reserved zest, onion mixture, garlic, cilantro, lime juice and salt. Add oil/chile mixture. Stir until well mixed. Salsa keeps, covered and chilled, 1 week.

* available at Hispanic markets
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