Name: "My Evil Twin" Habanero Salsa
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

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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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