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Chile Peppers Around the World: Habanero, Tomatillo, and Orange Salsa

By Carolyn Dille & Susan Belsinger
June/July 1994
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Makes about 2 cups

This is one of our favorite salsas and one that wins raves from habanero lovers in our cooking classes. It is simple and quick to make, and the recipe is easily doubled. It is tropical rather than Southwestern in flavor, but it can be used in any menu in which you want a hot salsa. It’s great with white corn chips.

• 1 pound tomatillos
• 3 or 4 habaneros
• 2 oranges
• 1 bunch green onions with 3 to 4 inches of green, sliced fine
• Salt
• Lime juice

1. 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 and place them in a blender.

2. 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 them and add them to the tomatillos in the blender. Puree the mixture.

3. Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. Add the pureed peppers and tomatillos. Peel the other orange, removing the pith, then seed if necessary and cut into small dice. Add the diced orange and the green onions to the salsa.

4. Season the salsa with salt and lime juice, and let stand for about half an hour before serving.


Carolyn Dille and Susan Belsinger, respectively from San Jose, California, and Brookeville, Maryland, are expert cooks and food developers. This article is adapted from their most recent collaboration, The Chile Pepper Book, published in 1994 by Interweave Press.

Click here for the original article,  Chile Peppers Around the World .








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