Rancheros Salsa!

• 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

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.

olive oil, white onion, red bell pepper, green bell pepper, roma tomatoes, garlic, tomatoes, green chilies, chile, pepper, fresh cilantro, orange juice, ground cumin, oregano, ground cinnamon, salt

Taken from www.food.com/recipe/rancheros-salsa-399736 (may not work)