Orange-Tomatillo Salsa
Orange-Tomatillo Salsa
- Servings: 12
- 8 ounces (about 4 medium) tomatillos, husked and rinsed
- 1/2 small red onion, chopped into 1/4-inch pieces
- 1 or 2 canned chipotle chiles en adobo, removed from the canning sauce, seeded and finely chopped
- 2 small seedless oranges
Ingredients
Directions
Set a medium (8-inch) nonstick (or foil-lined) skillet over
medium-high heat. Lay in half of the tomatillos cut-side down. When
they are browned, 3 or 4 minutes, flip and brown the other side. Remove
from the pan and cool. Scoop the remaining tomatillos into a food
processor and pulse several times until evenly chopped -- no pieces
should be bigger than 1/4 inch. Scrape into a medium bowl. Scoop the
onion into a strainer, rinse under cold tap water, shake off the excess
and add to the bowl along with the chipotles. Without washing the
processor, process the roasted tomatillos until smooth. Stir into the
fresh tomatillo mixture.
Using a small knife, cut the peel from the oranges. Cut sections (supremes) from the oranges by cutting between the white membranes to release segments with no white pith or membrane. Cut each segment into 3 or 4 pieces and stir them into the tomatillo mixture. Taste and season with salt, usually 1/2 teaspoon. Cover and refrigerate.
Using a small knife, cut the peel from the oranges. Cut sections (supremes) from the oranges by cutting between the white membranes to release segments with no white pith or membrane. Cut each segment into 3 or 4 pieces and stir them into the tomatillo mixture. Taste and season with salt, usually 1/2 teaspoon. Cover and refrigerate.
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