Toast curry powder in a dry skillet over moderate heat for about 30 seconds until fragrant.

Add olive oil to the skillet and remove from heat.

Combine yellow bell pepper, Anaheim chile (or green bell pepper), red chile, onion, garlic, lime juice, capers, lime zest, salt, and pepper in a bowl.

Scrape the curry oil mixture into the bowl with the remaining ingredients.

Stir all ingredients until well combined.