Winter Salsa with Chipotle and Orange

• 1 yellow bell pepper, chopped coarse
• 1 onion, chopped coarse
• 1/3 cup olive oil
• 1 navel orange
• 1 tablespoon minced canned chipotle chilies in adobo*, or to taste
• a 28-ounce can whole Italian plum tomatoes, seeded and drained well
• 1 small green bell pepper, diced
• 1 tablespoon chopped fresh coriander
• 1 tablespoon fresh lime juice
• *available at Hispanic markets, and some specialty foods shops.

1. 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.
2. Grate 1/2 teaspoon zest from orange and reserve.
3. Squeeze juice from orange.
4. Add orange juice and chilies to onion mixture and cook 1 minute.
5. Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice.
6. In a blender puree in a thin stream.
7. Stir puree into salsa and transfer to a jar with a tight-fitting lid.
8. Salsa keeps, covered and chilled, 1 week.

yellow bell pepper, onion, olive oil, orange, chilies, italian plum tomatoes, green bell pepper, fresh coriander, lime juice, markets

Taken from www.epicurious.com/recipes/food/views/winter-salsa-with-chipotle-and-orange-11018 (may not work)