Total Time
Prep 40 mins
Cook 15 mins

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.


  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.