Habanero Salsa
Ingredients:
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2 tb Olive oil
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1 md Onion — chopped
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1 Green bell pepper –
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Chopped
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1 Red bell pepper — chopped
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1/2 c Chicken broth
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4 Chiles habanero — minced
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6 md Tomatoes — skinned &
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Diced
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2 cn Tomatoes — diced
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2 tb Lime juice
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2 tb Lemon juice
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1 ts Dried coriander leaf
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1 ts Oregano
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1 tb Sugar or honey — optional
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Salt and pepper — to taste
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1/4 c Fresh parsley — chopped
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2 Anaheim chili pepper — Chopped
Instructions:
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.