*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Tomatillos
    3                    Or 4 Habanero Chiles
    2                    Oranges
    1       bn           Green Onions, Sliced Fine
                         -With 3 to 4 Inches of Green
                         Lime Juice
   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, dice fine, and place them in a bowl. Cool
   the roasted tomatillos, then husk them and place them
   in a blender.
   Roast the Habaneros over low heat, turning
   occasionally, about 5 minutes, or until they are just
   soft and speckled with brown. Wearing rubber gloves,
   stem and seed the Habaneros and add them to the
   tomatillos in the blender. Puree the mixture.
   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; seed if necessary and cut into small dice.
   Add the diced orange and the green onions to the salsa.
   Season the salsa with salt and lime juice, and let
   stand for about half an hour before serving.
   From: The Chile Pepper Book by Susan Belsinger and
   Carolyn Dille; ISBN 0-934026-93-9
   Typed by Syd Bigger.
                    - - - - - - - - - - - - - - - - - -