Tangy Tomatillo-Cumin Salsa

Name: Tangy Tomatillo-Cumin Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 118 milliliters chopped cilantro; 2 teaspoons cumin seeds; 3 garlic cloves, smashed and peeled; 1 jalapeño, stemmed and halved; 1 small onion, coarsely chopped; 12 servings Salt; 2 teaspoons sugar; 454 grams tomatillos, husked and cored

The recipe Tangy Tomatillo-Cumin Salsan is ready in about 30 minutes and is definitely a great gluten free and vegan option for lovers of Mexican food. This recipe serves 12. One serving contains 21 calories, 1g of protein, and 0g of fat. Not a lot of people really liked this hor d'oeuvre. A mixture of jalapeño, onion, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large saucepan, cover the tomatillos, onion, garlic and jalapeo with water. Bring to a boil and simmer until the tomatillos lose their bright green color, 8 minutes.

Ingredients you will need

Tomatillos

Garlic

Onion

Water

Equipment you will use

Sauce Pan

Drain, transfer to a blender and let cool.

Equipment you will use

Blender

In a small, dry skillet, toast the cumin seeds over moderate heat until fragrant, shaking the pan, about 2 minutes.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cilantro

Cumin

Salsa

Sugar

Salt

Equipment you will use

Blender

Equipment

Sauce Pan

Blender

Frying Pan

Ingredients

Servings:

118milliliters

chopped cilantro 2teaspoons

cumin seeds 3

garlic cloves, smashed and peeled 1

jalapeño, stemmed and halved 1small

onion, coarsely chopped 12servings

Salt 2teaspoons

sugar 454grams

tomatillos, husked and cored

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.