Jalapeño Salsa Verde with Cumin

Name: Jalapeño Salsa Verde with Cumin
Cook time: 10 min
Ingredients: 1 pound tomatillos (husked and rinsed); 3 to 4 jalapeños (to taste); 3 garlic cloves (unpeeled); ¼ teaspoon cumin seeds; ¼ teaspoon dried oregano; ¾ teaspoon kosher or coarse sea salt (or to taste); ½ cup coarsely chopped cilantro (leaves and tender upper stems)

Salsa Verde de Jalapeño con Comino

Recipe Yield

2 cups approximately

Cooking time

10 minutes

Rate this recipe

5 from 1 vote

Ingredients

1 pound tomatillos husked and rinsed
3 to 4 jalapeños to taste
3 garlic cloves unpeeled
¼ teaspoon cumin seeds
¼ teaspoon dried oregano
¾ teaspoon kosher or coarse sea salt or to taste
½ cup coarsely chopped cilantro leaves and tender upper stems

To Prepare

Preheat the broiler with a rack 2-3 inches from it. Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Broil for about 10-15 minutes, flipping halfway through, until the tomatillos are charred and mushy. Alternatively, you can char them on a preheated comal, griddle, or skillet preheated over medium heat, but it will take a few minutes more.
When cool enough to handle, peel the garlic cloves and remove the stems from the jalapeños. Drop the tomatillos, garlic and 1 or 2 jalapeños into a blender.
Set a small skillet, griddle, or comal over medium-low heat. Once it’s hot, toast the cumin seeds and oregano for less than a minute, stirring constantly until fragrant and browned; don’t let them burn. Scrape into the blender, along with the salt. Pulse until fairly smooth but you can still see the tomatillo seeds. Taste and add the remaining jalapeños as desired.
Pour into a bowl. Stir in the cilantro and serve. The salsa will keep for up to 5 days, covered, in the refrigerator.