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Meats Salsa 8 Servings

INGREDIENTS

2 T Olive oil
1 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 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

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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