Tangy Tomatillo-Cumin Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Good News: The jalapeńo 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. Ingredients:
1 pound tomatillos, husked and cored |
1 small onion, coarsely chopped |
3 cloves garlic, smashed and peeled |
1 jalapeńo, stemmed and halved |
2 teaspoons cumin seeds |
1/2 cup chopped cilantro |
1 1/2 teaspoons sugar |
salt |
Directions:
1. In a large saucepan, cover the tomatillos, onion, garlic and jalapeńo 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.
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