*  Exported from  MasterCook  *

                  Habanero, Tomatillo, And Orange Salsa

Recipe By     : Susan Belsinger and Carolyn Dille
Serving Size  : 2    Preparation Time :0:00
Categories    : Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Tomatillos
   3                    Habanero chiles -- up to 4
   2                    Oranges
   1       bn           Green pnions -- sliced fine,
                        - with 3 to 4" of green
                        Salt
                        Lime juice

  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
  30 minutes before serving.
  
  Recipe FROM: The Chile Pepper Book
  
  Typed by: Syd Bigger
 

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