2 tbsp Olive oil
1 medium 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 cup Chicken broth
4 Whole Habanero Peppers, minced
6 medium Tomatoes, skinned & diced
2 can Tomatoes, diced
2 tbsp Lime juice
2 tbsp Lemon juice
1 tsp Dried coriander leaf
1 tsp Oregano
1 tbsp Sugar or honey, optional
Salt and pepper, to taste
1/4 cup Fresh parsley, chopped
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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 <waltgray@mnsinc.com> on Apr 29, 1997
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