"my Evil Twin" Habanero Salsahabanero 2 tablespoon olive oil 1 medium onion -- chopped 1 green bell pepper -- 1 chopped 1 red bell pepper -- chopped 1/2 cup chicken broth 4 chiles habanero -- minced 6 medium tomatoes -- skinned & 1 diced 2 can tomatoes -- diced 2 tablespoon lime juice 2 tablespoon lemon juice 1 teaspoon dried coriander leaf 1 teaspoon oregano 1 tablespoon sugar or honey -- optional 1 salt and pepper -- to taste 1/4 cup fresh parsley -- chopped 2 anaheim chili pepper -- 1 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. |
