Try this Habanero, Tomatillo and Orange Salsa recipe, or contribute your own.
Suggest a better descriptionIn 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. Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann
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Serving Size: 1 Cup (355g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 134 | ||
Calories from Fat: 22 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 839.9mg | 22 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 21.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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