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The Good News: The jalapeńo in this tomatillo-based salsa is a good source of vitamin C and can be either mild or fiery (depending on whether you leave in the seeds). Tim Cushman prefers it fiery: "I like it when food is so spicy that it makes me sweat and cry," he says. The freshly ground cumin seeds in the salsa add a toasty depth of flavor that is great with salmon; they're also thought to aid digestion.

Tim Cushman
Recipe by Food & Wine July 2009

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Credit: © Kana Okada

Recipe Summary

Yield:
Makes twelve 1/4-cup servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the tomatillos, onion, garlic and jalapeńo with water. Bring to a boil and simmer until the tomatillos lose their bright green color, 8 minutes. Drain, transfer to a blender and let cool.

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  • In a small, dry skillet, toast the cumin seeds over moderate heat until fragrant, shaking the pan, about 2 minutes. Transfer to a spice grinder and let cool slightly.

  • Grind the cumin to a powder and add it to the blender along with the cilantro and sugar; puree until smooth. Season the salsa with salt and serve chilled.

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