Quick answer: Roast half of 1 lb tomatillos in their husks in a dry skillet for about 10 minutes and dice the rest fine. Roast 3 or 4 habaneros until soft and speckled, stem and seed them (wear gloves), and puree with the roasted tomatillos. Combine with the juice of one orange, a second diced orange, green onions, salt and lime juice. Rest 30 minutes.
Ingredients:
1 lb. tomatillos
3 or 4 Habanero Chiles
2 Oranges
1 bunch green onions, sliced fine
Salt
Lime juice
Instructions:
In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 min., 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 min., 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 dices. 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.
Frequently asked questions
How long should orange habanero salsa sit before serving?
About half an hour after seasoning with salt and lime juice.
Do you need gloves to make it?
The recipe says to wear rubber gloves when stemming and seeding the roasted habaneros.
More from Hot Sauce Blog
- Tomatillo salsa recipe
- Fire-roasted salsa recipe
- Review: Mayanik orange habanero hot sauce
- Best hot sauce gift sets
