Recipe - Habanero Salsa My Evil Twin

2 tablespoon 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)
One half cup Chicken broth
4 Whole Habanero Peppers,
minced
6 md Tomatoes, skinned & minced
2 cn Tomatoes, minced
2 tablespoon Lime juice
2 tablespoon Lemon juice
1 teaspoon Dried coriander leaf
1 teaspoon Oregano
1 tablespoon Sugar or honey, optional
Salt and pepper, to taste
One fourth cup 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 minced 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 CHILEHEADS DIGEST V3 #309 by Walt Gray
waltgray@mnsinc.com on Apr 29, 1997