This one aught to put a little spring in yer step: 
“My Evil Twin” Habanero Salsa
Yield: 8 Servings
2 T olive oil
1 md onion — chopped
1 green bell pepper — chopped
1 red bell pepper — Chopped
1 anaheim chili pepper — chopped
1/2 c chicken broth
4 chiles habanero –,Minced
6 md tomatoes — skinned & diced
2 cn tomatoes — diced
2 T lime juice
2 T lemon juice
1 t coriander leaf, dried
1 t oregano
1 T sugar (or honey — optional)
1 salt and pepper –,To Taste
1/4 c fresh parsley — chopped
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.
This recipe came from 600 Chili Lovers Recipes available on the products page.
