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Add a photoServings: 2
Ingredients
- 1 lb Tomatillos
- 3 x Or possibly 4 Habanero Chiles
- 2 x Oranges
- 1 bn Green Onions, Sliced Fine With 3 to 4 Inches of Green Salt Lime Juice
Directions
- In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 min, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cold the roasted tomatillos, then husk them and place them in a blender.
- Roast the Habaneros over low heat, turning occasionally, about 5 min, or possibly till they are just soft and speckled with brown. Wearing rubber gloves, stem and seed the Habaneros and add in them to the tomatillos in the blender.
- Puree the mix.
- Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. Add in the pureed chiles and tomatillos. Peel the other orange, removing the pith; seed if necessary and cut into small dice. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 2 servings | |
| Calories 88 | |
| Calories from Fat 20 | 23% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 740mg | 21% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.03g | 7% |
| Protein 3.06g | 5% |
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