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 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, to taste
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.
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Tip: <br>One Serving: 19 cal, 1/2 gm fat, 0.1 gm sat fat, 4 gm carb, 0.9 gm fiber.
Recipe reprinted by permission of Publisher. All rights reserved.
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