Name: Rancheros Salsa!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 cups
Ingredients: 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

Recipe by Sharon123

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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.

Ready In:: 40mins
Yields:
Units:

Join In Now Join the conversation!

ingredients

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Sharon123

Contributor

@Sharon123

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

creation by Sharon123

11/17/2009

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.