Yield: 8 Servings
|2 tablespoons||Olive oil|
|1 medium||Onion, chopped|
|1 \N||Whole green bell pepper, chopped|
|1 \N||Whole red bell pepper, chopped|
|1 \N||Whole anaheim chili pepper, chopped (1 to 2)|
|½ cup||Chicken broth|
|4 \N||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 tablespoon||Sugar or honey, optional|
|\N \N||Salt and pepper, to taste|
|¼ cup||Fresh parsley, chopped|
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