Winter Salsa

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. 

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.

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 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.