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Tangy Tomatillo-Cumin Salsa
© Kana Okada

Tangy Tomatillo-Cumin Salsa

  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN Plus chilling
  • SERVINGS: Makes twelve 1/4-cup servings
  • HEALTHY
  • MAKE-AHEAD

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.

  1. 1 pound tomatillos, husked and cored
  2. 1 small onion, coarsely chopped
  3. 3 garlic cloves, smashed and peeled
  4. 1 jalapeño, stemmed and halved
  5. 2 teaspoons cumin seeds
  6. 1/2 cup chopped cilantro
  7. 1 1/2 teaspoons sugar
  8. Salt
  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. 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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