Tangy Tomatillo-Cumin Salsa

The Good News The jalapeño 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.


Slideshow: More Salsa Recipes


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  • Servings: Makes twelve 1/4-cup servings
  • Time(Other): Plus chilling

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  • 1 pound tomatillos, husked and cored
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, smashed and peeled
  • 1 jalapeño, stemmed and halved
  • 2 teaspoons cumin seeds
  • 1/2 cup chopped cilantro
  • 1 1/2 teaspoons sugar
  • Salt

How to make this recipe

  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.

  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.

  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.


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

Contributed By Photo © Kana Okada Published July 2009

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