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Habanero, Tomatillo And Orange Salsa

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CATEGORY CUISINE TAG YIELD
Appetizers 2 Cups

INGREDIENTS

1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 Green Onions, Sliced Fine
With 3 to 4 Inches of
Green
Salt
Lime Juice

INSTRUCTIONS

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
blender.  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.  From: The Chile Pepper Book by Susan Belsinger and
Carolyn Dille; ISBN  0-934026-93-9  Typed by Syd Bigger. Posted to
MM-Recipes Digest V5 #024 by Judith  Vonneumann
<pooh4jvn@ix.netcom.com> on Jan 24, 1998

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