This salsa is also a great accompaniment to black bean burritos, quesadillas, or soft tacos. Although available canned, fresh tomatillos taste better in this recipe.
1 teaspoon cumin seeds
2 jalapeno peppers
1 pound tomatillos, husks removed
2 tablespoons chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon sea salt
How to Make It
Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.
Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.
Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).
Transfer contents of skillet to a food processor, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.