This salsa, the best part of Huevos Rancheros, freezes exceptionally well. Consider making a double batch and storing half for later.

INGREDIENTS | YIELDS 4 cups

• 2 tablespoons olive oil
• 1 medium white onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 green bell pepper, roughly chopped
• 4 plum tomatoes, seeded and roughly chopped
• 1 tablespoon chopped garlic (about 4 cloves)
• 1 can (14 ounces) diced tomatoes in tomato purée
• 1 can (7 ounces) tomatillos, drained
• 1 can (7 ounces) green chilies, rinsed, drained, and roughly chopped
• 1 teaspoon chipotle purée (optional)
• 1 jalapeño pepper, seeded, finely chopped
• ¼ cup chopped cilantro
• 1 tablespoon frozen orange juice concentrate
• 1 teaspoon ground cumin, toasted in a dry pan until fragrant
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• Salt and pepper to taste

1. In a large, heavy-bottomed pot, heat the oil over medium-high heat until hot but not smoky. Add onion, peppers, and plum tomatoes; cook 5 minutes until onion is translucent.

2. In a food processor, purée garlic, diced tomato, and tomatillos; add to onion mixture. Cook 5 minutes more.

3. Add chilies, chipotle, jalapeño, and cilantro; stir in orange juice concentrate, cumin, oregano, cinnamon, salt, and pepper. Cook 5 minutes more.