Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   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 and diced
   2      cans          tomatoes -- diced
   2      tablespoons   lime juice
   2      tablespoons   lemon juice
   1      teaspoon      dried coriander leaf
   1      teaspoon      oregano
   1      tablespoon    sugar or honey -- optional
                        salt and pepper -- to taste
     1/4  cup           fresh parsley -- chopped

Preparation:

Sauté‚ the onions, bell peppers, and Anaheim's in the oil for a few minutes then add the chicken broth and sauté‚ 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