Rancheros Salsa!
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.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1medium white onion, roughly chopped
- 1
- 1
- 4
- 1
- 1(14 ounce) can diced tomatoes in tomato puree
- 1(7 ounce) can tomatillos, drained
- 1
- 1
- 1jalapeno pepper, seeded, finely chopped (more or less to taste)
- 1⁄4
- 1tablespoon frozen orange juice concentrate
- 1
- 1teaspoon dried oregano
- 1⁄4teaspoon ground cinnamon
- salt and pepper
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DIRECTIONS
- 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.
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