| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
2 |
Cups |
INGREDIENTS
| 1 |
lb |
Tomatillos |
| 3 |
|
Or 4 Habanero Chiles |
| 2 |
|
Oranges |
| 1 |
bn |
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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