Rancheros Salsa! - cooking recipe

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

Preparation

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.