Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | Oregano |
| 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