Tomatillo Salsa

Name: Tomatillo Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon cumin seeds; 59 milliliters chopped fresh cilantro; 2 jalapeno peppers; 1 Tbsp fresh lime juice; 1 teaspoons sea salt; 454 grams tomatillos, husks removed; 2 Tbsps chopped Vidalia or other sweet onion

Tomatillo Salsa might be just the Mexican recipe you are searching for. One serving contains 21 calories, 1g of protein, and 1g of fat. This gluten free, primal, and whole 30 recipe serves 8. Head to the store and pick up lime juice, cilantro, jalapeno peppers, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted.

Ingredients you will need

Cumin Seeds

Equipment you will use

Frying Pan

Transfer seeds to a spice or coffee grinder, and process until finely ground.

Ingredients you will need

Coffee

Seeds

Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Knife

Heat skillet over medium heat.

Equipment you will use

Frying Pan

Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).

Ingredients you will need

Tomatillos

Peppers

Transfer contents of skillet to a food processor, and puree until smooth.

Equipment you will use

Food Processor

Frying Pan

Add the onion, and pulse 5 times or until blended.

Ingredients you will need

Onion

Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.

Ingredients you will need

Lime Juice

Cilantro

Pepper

Cumin

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

cumin seeds 59milliliters

chopped fresh cilantro 2

jalapeno peppers 1Tbsp

fresh lime juice 1teaspoons

sea salt 454grams

tomatillos, husks removed 2Tbsps

chopped Vidalia or other sweet onion

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 Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.