| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dip | 8 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | Green bell pepper; chopped | |
| 1 | Red bell pepper; chopped (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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