\"my evil twin\" habanero salsa

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion; chopped
1 \N Green bell pepper; chopped
1 \N Red bell pepper; chopped (up to)
2 \N Anaheim chili pepper; chopped
½ cup Chicken broth
4 \N 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
\N \N 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, .

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