Salsas recipes

Habanero Salsa "My Evil Twin"

Course : Salsas
Source: Diana Rattray
Serves: 8

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Ingredients:

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

1 teaspoon salt and pepper -- to taste

1/4 cup fresh parsley -- chopped

Preparation / Directions:

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

Habanero Salsa "My Evil Twin"

Ingredients:

Preparation / Directions:

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