Recipe - My Evil Twin Habanero Salsa

2 tablespoon Olive oil
1 md Onion; chopped
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1 (up to)
2 Anaheim chili pepper;
chopped
One half cup Chicken broth
4 Chiles Habanero; 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

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 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

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