Habanero salsa \"my evil twin\"

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

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