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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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. 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. In a food processor, puree garlic, diced tomato, and tomatillos. Add to onion mixture. Cook 5 minutes more.
3. Add chilies, chipotle, jalapeno, and cilantro.
4. Stir in orange juice concentrate, cumin, oregano, cinnamon, salt and pepper.
5. Cook 5 more minutes or until desired thickness.
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