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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).