Tangy Tomatillo-Cumin Salsa

Rating: Unrated

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. More Salsa Recipes

By Tim Cushman
July 2009

Gallery

Credit: © Kana Okada

Recipe Summary test

active:
15 mins
total:
30 mins
Yield:
Makes twelve 1/4-cup servings
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 09/17/2021