Very good tomatillo salsa. My only suggestion would be to cut the amount of cumin to 1/2 teaspoon; as it it stands, the flavor is a bit overpowering at 1 tsp.
Becky Luigart-Stayner; Melanie J. Clarke
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.
Yield: 8 servings (serving size: 1/4 cup)
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Amount per serving
- Calories: 22
- Calories from fat: 29%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 0.7g
- Carbohydrate: 4g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 217mg
- Calcium: 8mg
- 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
- 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.
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Tomatillo Salsa Recipe at a Glance
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