Orange Habanero Salsa Recipes

Steps:

• Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
• Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
• Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Steps:

• 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 5-7 minutes, or until they begin to char; remove from pan.
• Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
• Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
• Add the pepper/tomatillo puree 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.

Steps:

• Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain salsa just before serving.