Prep 20 mins
Cook 20 mins
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.
- 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)
- 1⁄4 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
- 1⁄4 teaspoon ground cinnamon
- salt and pepper
- 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.
- In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
- Add chilies, chipotle, jalapeno, and cilantro.
- Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
- Cook 5 more minutes or until desired thickness.