| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dip | 8 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | 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 | Tomatoes, skinned & | |
| diced | ||
| 2 | Tomatoes, diced | |
| 2 | T | Lime juice |
| 2 | T | Lemon juice |
| 1 | t | Dried coriander leaf |
| 1 | t | Oregano |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 529.2mg
Potassium: 406.7mg
Carbohydrates: 8.8g
Fiber: 2.9g
Sugar: 4.1g
Protein: 3.5g