Rancheros Salsa!

Sharon123's Note:

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 cups

• 2 tablespoons olive oil
• 1 medium white onion , roughly chopped
• 1 red bell pepper , roughly chopped
• 1 green bell pepper , roughly chopped
• 4 roma tomatoes , seeded and roughly chopped (also called plum tomatoes)
• 1 tablespoon garlic , chopped (about 4 cloves)
• 1 (14 ounce) can diced tomatoes in tomato puree
• 1 (7 ounce) can tomatillos , drained
• 1 (7 ounce) can green chilies , drained and chopped (or buy already chopped)
• 1 teaspoon pureed chipotle chile (can use the canned chipotle chilies, minced) (optional)
• 1 jalapeno pepper , seeded, finely chopped (more or less to taste)
• ¼ cup fresh cilantro , chopped
• 1 tablespoon frozen orange juice concentrate
• 1 teaspoon ground cumin , toasted in a dry pan until fragrant
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• salt and pepper

Directions:

1. In a large heavy bottomed skillet, heat the oil over medium high heat until hot but not smoky. Add onion, peppers, and roma tomatoes; cook 5 minutes or until onion is translucent.
2. In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
3. Add chilies, chipotle, jalapeno, and cilantro.
4. Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
5. Cook 5 more minutes or until desired thickness.