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. ---------------------------------------------------------------------------
Nutrition
Ingredients
