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:
55mins
Yields:
Units:

ingredients

directions

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

@PalatablePastime
Contributor
@PalatablePastime
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"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."
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  1. PalatablePastime
    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.
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