Fiery red roasted tomatillo/habanero salsa with smokey dried chiles, roasted garlic,fresh lime and orange juice...
When you are roasting your tomatillos, try not to let them cook until they burst open. I will often transfer the tomatillos to the pot of chiles sitting in warm water as soon as they change color 95 percent. They should go from a bright green color to an olive color.