Rancheros Salsa!

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

1. 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. 2

   In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.

3. 3

   Add chilies, chipotle, jalapeno, and cilantro.

4. 4

   Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.

5. 5

   Cook 5 more minutes or until desired thickness.