Tomatillo Salsa

1. 1

   Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.

2. 2

   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.

3. 3

   Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).

4. 4

   Transfer contents of skillet to a food processor, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.

No additional tips available.