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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Insane Chicken
1 pound tomatillos
3 to 4 habanero peppers
2 oranges
6 green onions, sliced
salt
lime juice
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 to 7 minutes, or until they begin to char; remove from pan. Stem and deseed habaneros (wear gloves if you prefer), and add to blender; purée. Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds). Add the pepper/tomatillo purée 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.