Orange Habanero Salsa

• 1 lb tomatillo
• 3 -4 habanero peppers
• 2 oranges
• 6 green onions, sliced
• salt
• lime juice

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.

tomatillo, peppers, oranges, green onions, salt, lime juice

Taken from www.food.com/recipe/orange-habanero-salsa-39747 (may not work)