Winter Salsa with Chipotle and Orange Recipe

Directions:

1. In a skillet sautée 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. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
3. Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.