A serial entrepreneur, high-level content creator, and & multimedia producer at Mindful Hellos and Lambda Lion. Passionate about Ayurvedic wellness and combining creativity for a holistically balanced lifestyle.
The plant of the day is the gorgeously green Tomatillo! Rich in Vitamin C, A (beta carotene) & K with a significant level of fiber (helpful to the digestive track) and Niacin; native to Mexican these Mexican “fruits” migrated to the United States, and made it’s way into one of our Mindful Girls kitchen in California with other goodies from her garden! Mindful Girl Tiffany grows various types of plants, herbs and vegetables. For this recipe and from her garden she used the Serrano & Jalapeno Peppers, and Cilantro. The rest were from a small local organically grown produce market in San Diego.
*Health caution: Tomatillo’s are part of the nightshade vegetables that generally have high levels of alkaloids that can exacerbate inflammation of the joints if you already have certain problems with arthritis or inflammation. However Tomatillo’s in fact have relatively low amounts of Alkaloids but none the less, consult with your doctor before adding Tomatillo’s into your diet.
On a positive – more medicinal- note, Historians have documented a long history of medicinal use of wild tomatillo’s by numerous Native American trives. The Omaha, Ponca, and Winnebago tribes used them to treat headaches and stomachache, and to dress injuries. Not to mention the 14 potent anti-cancer compounds that have demonstrated the ability to halt and even dissolve tumors in animals. (Mind blown)
This South of the Border was a hit in the kitchen and definitely brings the spice to any dish and a verde style meal.
100% —>*Organic, Vegan, Gluten Free, Dairy Free, Paleo*
Historical Facts of the Tomatillo:
- Tomatillo’s have been cultivated dating back to at least 800 B.C. and were a stable food in ancient Mayan and Aztec cultures, with the Aztecs wearing the crown on domesticating the vegetable. .
- The Aztec word tomtl means “round and plump”
- The taste combines the heartiness of a tomato with the citrus zing of a lime
- It is the main ingredient in salsa Verde!
- The Tomatillo never gained popularity with the Europeans, but rather the Tomato did and was taken to Italy where it grew well in their Mediterranean climate.
The recipe is all yours! Save it, Pin it, Share it, Love it, Use it! Let us know if we’ve inspired you to create this lovely, spicy, medicinal salsa!
- 8 Medium Organic Tomatillos – (cleaned and husked)
- 1 Organic Jalapeno Pepper – (stem removed)
- 2 Organic Serrano Peppers – (stems removed)
- 1/3 Cup finely chopped Organic Sweet Onion
- 10 Sprigs of Organic Cilantro – (chopped in half)
- ¼ Cup of Water
- ¼ Teaspoon of Sea Salt
- Food Processor or Blender
- Cover a sheet pan with tin foil.
- Place tomatillos and peppers on the sheet pan
- Set broiler to highest setting (500 degrees or so)
- Put sheet pan under the Oven Broiler (highest it can go)for 10 minutes, then flip over the tomatillos and peppers, place back under the broiler for another 5 minuets. (You want to make sure that you are getting a little char on the tomatillos and peppers)
- In a food processor put in roasted tomatillos, peppers, (make sure to pour any of the juices that were on the sheet pan after roasting) water, salt and cilantro. Blend until completely blended and smooth.
- Pour blended tomatillo mix into a bowl and stir in chopped onions.
- Let cool and chill for an hour before serving.
- If you prefer it to be less spicy - add less peppers. For more spice, add more peppers. (More peppers are shown in the photo)
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