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My Evil Twin Habanero Salsa

 

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray
21

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 tablespoons olive oil
1 medium onions
chopped
1 each green bell peppers
chopped
1 each sweet red bell peppers
chopped
2 each anaheim chilies
chopped
*
½ cups chicken broth
4 each habanero chili peppers
minced
*
6 medium tomatoes
skinned and diced
2 ounces tomatoes
diced, canned
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon cilantro
dried
*
1 teaspoon oregano
1 tablespoon sugar
or honey, optional
¼ cups parsley leaves
fresh snipped, chopped
1 x salt
to taste
*
1 x black pepper
to taste, freshly ground
*

Directions

Be careful handling the hot peppers. Use gloves, wash your hands and keep your hands away from your face and fingers out of your eyes.

Sauté the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and sauté until the broth is about gone.

Add the habaneros (try roasting them first), the diced tomatoes (you may want to add an extra can to reduce the heat a bit, 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 4847% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 20% Vitamin C 55%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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