"my evil twin" habanero salsa

Categories
Dip
Yield
8 Servings
MeasureIngredient
2 tablespoons Olive oil
1 medium Onion; chopped
Green bell pepper; chopped
Red bell pepper; chopped (up to)
Anaheim chili pepper; chopped
½ cup Chicken broth
Chiles Habanero; minced
6 mediums Tomatoes; skinned & diced
2 cans Tomatoes; diced
2 tablespoons Lime juice
2 tablespoons Lemon juice
1 teaspoon Dried coriander leaf
1 teaspoon Oregano
1 tablespoon Sugar or honey; optional
  Salt and pepper; to taste
¼ cup Fresh parsley; chopped

Recipe By: Diana Rattray

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.

NOTES : diana@...

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes

Random recipe of the day

Duck salad

Follow us

 Subscribe in a reader