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.
Directions
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.
