Mexican~Habanero Salsa

Habanero Salsa
Yield: 8 Servings
2 T olive oil
1 md onion --,Chopped
1 green bell pepper --
1 chopped
1 red bell pepper --,Chopped
1 anaheim chili pepper --
1 chopped
1/2 c chicken broth
4 chiles habanero --,Minced
6 md tomatoes -- skinned &
1 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.