My Evil Twin Habanero Salsa

Name: My Evil Twin Habanero Salsa
Yield: 12
Cuisine: Mexican
Ingredients: olive oil; onions; green bell peppers; sweet red bell peppers; anaheim chilies; chicken broth; habanero chili peppers; tomatoes; tomatoes; lime juice; lemon juice; cilantro; oregano; sugar; parsley leaves; salt; black pepper

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

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

TABLESPOONS OLIVE OIL

MEDIUM ONIONS
chopped

EACH GREEN BELL PEPPERS
chopped

EACH SWEET RED BELL PEPPERS
chopped

EACH ANAHEIM CHILIES
chopped *

CUPS CHICKEN BROTH

EACH HABANERO CHILI PEPPERS
minced *

MEDIUM TOMATOES
skinned and diced

OUNCES TOMATOES
diced, canned

TABLESPOONS LIME JUICE

TABLESPOONS LEMON JUICE

TEASPOON CILANTRO
dried

TEASPOON OREGANO

TABLESPOON SUGAR
or honey, optional

CUPS PARSLEY LEAVES
fresh snipped, chopped

X SALT
to taste *

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.