- 8 ounces (about 4 medium) tomatillos, husked, rinsed, and halved
- 1/2 small red onion, chopped
- 1 to 2 canned chipotle chiles en adobo, drained, seeded, and finely chopped
- 2 small seedless oranges
- Coarse salt
Heat a medium nonstick skillet over medium-high heat. Place tomatillos, cut-side down, in skillet. Cook until cut side is browned, 3 to 4 minutes, then turn and cook opposite side until browned, 3 to 4 minutes more. Remove from pan and let cool.
Place half of the cooled tomatillos in the bowl of a food processor; process until chopped. Transfer to a medium bowl along with the chiles. Coarsely chop remaining tomatillos and add to bowl.
Place onion in a fine mesh strainer and rinse under cold running water. Shake off excess water and add to bowl with tomatillo-chile mixture.
Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith; cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 3 or 4 pieces and stir into tomatillo-chile mixture. Season with about 1/2 teaspoon salt; cover and refrigerate until ready to serve.