HABANERO, TOMATILLO, AND ORANGE SALSA
1 lb tomatillos
3 or 4 habanero Chiles
1 bunch green onions, sliced
In an ungreased skillet over medium heat, roast half of the tomatillos
in their husks for about 10 minutes, turning frequently. Meanwhile,
husk the remaining tomatillos, dice fine, and place them in a bowl.
Cool the roasted tomatillos, then husk them and place them in a
Roast the Habaneros over low heat, turning occasionally, about 5
minutes, or until they are just soft and speckled with brown.
Wearing rubber gloves, stem and seed the Habaneros and add them to
the tomatillos in the blender. Puree the mixture.
Squeeze one of the oranges and pour the juice into the bowl containing
the diced tomatillos. Add the pureed chiles and tomatillos. Peel
the other orange, removing the pith, seed if necessary and cut into
small dice. Add the diced orange and the green onions to the salsa.
Season the salsa with salt and lime juice, and let stand for about
half an hour before serving.