Grilling the veggies gives this salsa a deeper flavor and a hint of smokiness. Charring the orange balances out its sweetness.
Heat a grill to medium-high. In a large bowl, toss the tomatillos, tomato, onion, orange quarters, chile, and oil. Grill until charred in spots, 5 to 8 minutes for the orange quarters and chile and 8 to 10 minutes for the tomatillos, tomato, and onion. Transfer to a cutting board. Coarsely chop. Transfer to a food processor and pulse to desired consistency. Pour into a bowl. Mix in the cilantro and lime juice. Let cool. Season the salsa with salt.