My Evil Twin Habanero Salsa

• 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
• 1/2 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
• 1/4 cups parsley leaves fresh snipped, chopped
• 1 x salt to taste
• 1 x black pepper to taste, freshly ground

1. Be careful handling the hot peppers.
2. Use gloves, wash your hands and keep your hands away from your face and fingers out of your eyes.
3. 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.
4. 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.
5. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.
6. Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.

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, salt, black pepper

Taken from recipeland.com/recipe/v/my-evil-twin-habanero-salsa-50868 (may not work)