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    You are in: Home / Low-cholesterol / Orange Habanero Salsa Recipe
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    Orange Habanero Salsa

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Sue Lau's Note:

    Has more of a tropical flavor than southwestern. Would go great with Mexican dishes from the Yucatan or even the Caribbean. Pairs well with chips.

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    Units: US | Metric


    1. 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. 2
      When cool, place them in a blender, and set aside.
    3. 3
      Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
    4. 4
      Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
    5. 5
      Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
    6. 6
      Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
    7. 7
      Add the pepper/tomatillo puree and mix well.
    8. 8
      Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
    9. 9
      Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.

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    Nutritional Facts for Orange Habanero Salsa

    Serving Size: 1 (985 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 175.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 15.5 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 9.6 g
    Sugars 25.8 g
    Protein 5.5 g

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