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Habanero, tomatillo, and orange salsa
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| Artist: |
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| Categories: |
Central American, Fruits, Mexican, North American, Orange, Salsas, Sauces & Dressings, South American |
| Yield: |
2 |
| Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Tomatillos | | 3
| | Or 4 Habanero Chiles | | 2
| | Oranges | | 1
| bunch | Green Onions, Sliced Fine | | | -With 3 to 4 Inches of Green | | | Salt | | | Lime Juice |
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Procedures:
| 1 | In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. | | 2 | Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. | | 3 | Cool the roasted tomatillos, then husk them and place them in a blender. | | 4 | Roast the habaneros over low heat, turning occasionally, about 5 minutes, or until they are just soft and speckled with brown. | | 5 | Wearing rubber gloves, stem and seed the habaneros and add them to the tomatillos in the blender. | | 6 | Puree the mixture. | | 7 | Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. | | 8 | Add the pureed chiles and tomatillos. | | 9 | Peel the other orange, removing the pith; seed if necessary and cut into small dice. | | 10 | Add the diced orange and the green onions to the salsa. | | 11 | Season the salsa with salt and lime juice, and let stand for about half an hour before serving |
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