- Calories 22
- Caloriesfromfat 29%
- Fat 0.7g
- Satfat 0.1g
- Monofat 0.1g
- Polyfat 0.3g
- Protein 0.7g
- Carbohydrate 4g
- Fiber 1.3g
- Cholesterol 0.0mg
- Iron 0.6mg
- Sodium 217mg
- Calcium 8mg
Tomatillo Salsa
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).
Step 4
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.
You May Like
KellyONeil's Review
N/A
rstarrlemaitre's Review
A little watery, but what great fresh flavor! Particular loved the lime juice and toasted cumin. The exact right amount of heat from the jalapeno, for my taste.
mandofan's Review