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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) Olive oil
1 medium Onion; chopped
1 Green bell pepper; chopped
1 Red bell pepper; chopped (up to)
2 Anaheim chili pepper
1/2 Cup(s) Chicken broth
4 Chiles Habanero
6 medium Tomatoes
2 Can(s) Tomatoes; diced
2 Tablespoon(s) Lime juice
2 Tablespoon(s) Lemon juice
1 Teaspoon(s) Dried coriander leaf
1 Teaspoon(s) Oregano
1 Tablespoon(s) Sugar or honey; optional
1/4 Cup(s) Fresh parsley; chopped |
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