\"my evil twin\" habanero salsa
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Oregano |
| 1 | tablespoon | Sugar or honey; optional |
| Salt and pepper; to taste | ||
| ¼ | cup | Fresh parsley; chopped |
Directions
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, .