Saturday, October 2, 2010

Spicy Orange Habenero Salsa

Our habenero plant is very fruitful right now. I can tolerate a little spice, but these guys can be hot. We tried to find a recipe that would highlight the spice without knocking us out. This salsa was very good. It was definitely spicy, but it was a good burn. If you don't have a lot of time--or access to fresh tomatillos--there are definitely shortcuts you can take. I have seen canned tomatillos and mandarin oranges if you want a quicker salsa.

Spicy Orange Habenero Salsa

1 pound tomatillos
3 to 4 habanero peppers
2 oranges
6 green onions, sliced
lime juice

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 to 7 minutes, or until they begin to char; remove from pan. Stem and remove seeds of habaneros (wear gloves), and add to blender; purée. Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds). Add the pepper/tomatillo purée and mix well. Peel the remaining orange; remove pith; remove seeds (if desired); 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.

Source: Clay's Kitchen

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