Orange Habanero Salsa - cooking recipe

Ingredients

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

Preparation

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 5-7 minutes, or until they begin to char; remove from pan.
Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
Add the pepper/tomatillo puree and mix well.
Peel the remaining orange; remove pith; dessed (if necessary); 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.