• 1 yellow bell pepper, cut into medium dice
• 1 onion, cut into medium dice
• 2 Tablespoons good quality olive oil
• 1 teaspoon orange zest
• Juice from 1 orange (the one the zest comes from)
• 28-ounce can whole Italian plum tomatoes, well-drained, seeds removed and chopped*
• ½ green bell pepper, cut into small dice
• 2 Tablespoons cilantro, minced
• 1 Tablespoon fresh lime juice
• Salt, to taste
• Optional: 1 teaspoon finely diced jalapeno pepper

Instructions

1. In a skillet over medium-high heat, sauté yellow pepper and onion in 2 Tablespoons oil until tender, about 5 minutes.
2. Remove pan from heat; add orange zest and juice, then stir.
3. Add chopped tomatoes, green bell pepper, cilantro, lime juice, salt and jalapenos, if using.
4. Gently stir and transfer mixture to glass serving bowl.
   Notes:
   • Add diced avocado to this salsa if you like.
   • Keeps 1 week in the fridge, so is a terrific make-ahead snack for parties.
   • Try adding a Tablespoon or two to your next omelet for an exciting twist.