Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : Makes twelve 1/4-cup servings
© Kana Okada

How to Make It

Step 1    

In a large saucepan, cover the tomatillos, onion, garlic and jalapeño 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.

Step 2    

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.

Step 3    

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.

Make Ahead

The tomatillo-cumin salsa can be refrigerated overnight.

Notes

One Serving 19 cal, 0.5 gm fat, 0.1 gm sat fat, 4 gm carb, 0.9 gm fiber.

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