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