"My Evil Twin" Habanero Salsa

Categories: Dip

Serves: 8 Servings

Ingredients:

2 tb Olive oil
1 md Onion; chopped
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1 -(up to)
2 Anaheim chili pepper;
-chopped
1/2 c Chicken broth
4 Chiles Habanero; minced
6 md Tomatoes; skinned &
-diced
2 cn Tomatoes; diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey; optional
Salt and pepper; to taste
1/4 c Fresh parsley; chopped

Instructions:
Recipe By: Diana Rattray

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@ebicom.net

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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