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.
My Private Note
Units: US | Metric
- 1In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
- 2When cool, place them in a blender, and set aside.
- 3Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
- 4Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
- 5Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
- 6Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
- 7Add the pepper/tomatillo puree and mix well.
- 8Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
- 9Season 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