This salsa has a bright subtle tanginess from the mandarin juice and a richness from the roasted tomatillos.
I am completely obsessed with salsa. I have been my whole life! I use to put it on everything and I mean everything! While I don’t exactly put it on everything anymore, I do eat my fair share! Since I keep seeing mandarins everywhere, I thought why not make a green salsa with a bit of mandarin juice. I like to change it up and make different salsas so that I don’t get bored with the same old same old. What’s cool about this salsa is that you can serve it warm for those cold winter days or serve it chilled.
Approx. 2 Cups
- 10 to 12 Tomatillos 1 1/2 pounds
- 1/2 White Onion
- 1- 2 Serrano Chili Peppers
- 1 Cup Cilantro
- 2 Cloves Garlic
- 1/4 Cup Mandarin (Satsuma) Juice – fresh squeezed
- 1/2 Teaspoon Mandarin Zest (optional)
- 1 Teaspoons Sea Salt
Peel the paper skins off the tomatillos, cut the cores out and cut in half then spread them out on a baking sheet cut side down.
Turn on the broiler and broil tomatillos for 6 -7 minutes then flip over and broil for another 3 to 4 minutes or until real soft.
Add the onion to a pot of water and bring to a boil, then remove and put in the food processor.
When tomatillos are done cooking, add to the food processor.
Cut the stem off the Serrano then de-seed and add to the food processor along with cilantro, garlic, lime, and salt. Puree.
Serve warm or cold
Tomatillos have been found to have anti-bacterial and anti-cancer properties from the Ixocarpalactone-A, a phyto-chemical. They contain niacin, which helps convert food into energy. They are a rich source of vitamin C and flavonoids which are powerful antioxidants, vitamin K that increases bone mass, potassium that helps electrolyte regulation, nerve function, muscle control, and blood pressure, folate that supports red blood cell formation and fiber. They are without sugars, low in salt and cholesterol-free.