Habanero Salsa "My Evil Twin"

Title:
Habanero Salsa "My Evil Twin"

Yield:
8 Servings

Categories:
Salsa




Ingredients:





     2 tb Olive oil


     1 md Onion, chopped


     1    Whole green bell pepper,


          -chopped


     1    Whole red bell pepper,


          -chopped


     1    Whole anaheim chili pepper,


          -chopped (1 to 2)


   1/2 c  Chicken broth


     4    Whole Habanero Peppers,


          -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






 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


 


 Recipe by: Diana Rattray Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray


 
on Apr 29, 1997