Habanero-orange Salsa

1 lb Tomatillos
3 Or 4 habaneros
2 Oranges
1 bn Green onions
Fresh lime juice

In an ungreased skillet over medium heat, roast half the tomatillos in husks for 10 minutes, stirring frequently. Meanwhile, husk the rest. Dice fine and reserve separately. Cool and husk the roasted tomatillos, then puree in blender.

Roast the habaneros over low heat 5 minutes until soft and speckled brown. With rubber gloves, discard seeds (in a safe place). Add to blender.

Squeeze 1 orange; add juice to the diced tomatillos. Add puree. Peel and dice other orange; mix into salsa and let stand 30 minutes.

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