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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Rezepte Cooking Directory Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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 |
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.
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