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"My Evil Twin" Habanero Salsa

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  • 2 tb Olive oil
  • 1 md Onion; chopped
  • 1 Green bell pepper; chopped
  • 1 Red bell pepper; chopped
  • 1 -(up to)
  • 2 Anaheim chili pepper; chopped
  • 1/2 c Chicken broth
  • 4 Chiles Habanero; minced
  • 6 md Tomatoes; skinned & diced
  • 2 cn Tomatoes; diced
  • 2 tb Lime juice
  • 2 tb Lemon juice
  • 1 ts Dried coriander leaf
  • 1 ts Oregano
  • 1 tb Sugar or honey; optional
  • Salt and pepper; to taste
  • 1/4 c Fresh parsley; chopped


Recipe By: Diana Rattray
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,