Habanero and Orange Salsa
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 pound tomatillos
3 or 4 habanero chiles
1 bunch green onions, sliced fine
In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos and dice fine, placing them in a bowl. Cool the roasted tomatillos, husk them and place in a blender. Roast the habaneros over low heat, turning occasionally, about 5 minutes, or until they are just soft and speckled with brown spots. Wearing rubber gloves, stem and seed the habaneros and add them to the tomatillos in the blender. Puree the mixture and squeeze one of the oranges, and pour the juice into the bowl containing the diced tomatillos. Add the pureed chiles and tomatillos. Peel the other orange, removing the pith and seed if necessary. Cut into small dices and add them and the green onions to the salsa. Season the salsa with salt and lime juice. Let stand for about half an hour before serving.