Roasted Tomatillo Mandarin Salsa

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Recipe: 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

Instructions:

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.

From cali-zona.com