Habanero salsa \"my evil twin\"
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | Whole green bell pepper, chopped | |
| 1 | Whole red bell pepper, chopped | |
| 1 | Whole anaheim chili pepper, chopped (1 to 2) | |
| ½ | cup | Chicken broth |
| 4 | Whole Habanero Peppers, 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
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@...
Recipe by: Diana Rattray Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@...> on Apr 29, 1997