| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salsa | 8 | Servings | |
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 |
INSTRUCTIONS
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 <waltgray@mnsinc.com> on Apr 29, 1997
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