My Evil Twin Habanero Salsa
Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | each |
anaheim chilies
chopped |
*
|
| 118 | ml |
chicken broth
|
|
| 4 | each |
habanero chili peppers
minced |
* |
| 6 | medium |
tomatoes
skinned and diced |
|
| 57.8 | ml/g |
tomatoes
diced, canned |
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
cilantro
dried |
|
| 5 | ml |
oregano
|
|
| 15 | ml |
sugar
or honey, optional |
|
| 59 | ml |
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.
