Yield: 8 Servings
|2 tablespoons||Olive oil|
|1 medium||Onion; chopped|
|1||Green bell pepper; chopped|
|1||Red bell pepper; chopped (up to)|
|2||Anaheim chili pepper; chopped|
|½ cup||Chicken broth|
|4||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 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@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .