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| 1 | Yellow bell pepper; chopped coarse |
| 1 | Onion; chopped coarse |
| 1/3 Tasse | olive oil |
| 1 | Navel orange |
| 1 Esslöffel | Minced canned chipotle chilies in adobo*; or to taste |
| | A; (28-ounce) can whole |
| | Italian plum |
| | Tomatoes, seeded |
| | And drained well |
| 1 klein | green bell pepper diced |
| 1 Esslöffel | coriander fresh, chopped |
| 1 Esslöffel | lime juice fresh |
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*available at Hispanic markets, and some specialty foods shops.
In a skillet sautee yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender puree in a thin stream. Stir puree into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.
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