| 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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