Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

22 calories; calories from fat 29%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 0.7g; carbohydrates 4g; fiber 1.3g; iron 0.6mg; sodium 217mg; calcium 8mg.
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