Recipe: Habanero Salsa "My Evil Twin"
For 8 Persons
Category: Salsa
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
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
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