Instructions: *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.

Makes about 3 cups.

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