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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.”
4 cups

Ingredients Nutrition


  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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