Add the bell pepper and jalapenos and cook for about 4 minutes.

Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos.

Add orange zest, jalapenos, olives and capers, and mix well.

Add lime juice, jalapenos, onion, tomato, if using, and cilantro.

Add the garlic and jalapenos and saute until fragrant, stirring constantly, about 30 seconds.

Add the scallions, jalapenos and cilantro and toss to mix.

Add the tomatoes, tomatillos and jalapenos and boil 10 minutes.

Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often.

Add the olive oil, garlic and jalapenos and saute for 15 seconds.

Add the orange zest and jalapenos.