How to Make It
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.
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.
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.
One Serving 19 cal, 0.5 gm fat, 0.1 gm sat fat, 4 gm carb, 0.9 gm fiber.