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Category: Salsa
Habanero Salsa "My Evil Twin"
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

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.


Recipe by: Diana Rattray Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <> on Apr 29, 1997

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