Orange Habanero Salsa

Has more of a tropical flavor than southwestern. Would go great with Mexican dishes from the Yucatan or even the Caribbean. Pairs well with chips.

• Ready In: 55 mins
• Yields: 2 cups

Ingredients

• 1  lb  tomatillo
• 3 -4  habanero peppers
• 2  oranges
• 6  green onions, sliced
•  salt
•  lime juice

Directions

1. In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
2. When cool, place them in a blender, and set aside.
3. Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
4. Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
5. Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
6. Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
7. Add the pepper/tomatillo puree and mix well.
8. Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
9. Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.