The salsa really could not be easier. Tomatillos and peppers of choice are roasted until blackened, and then whirred in a blender with onions, toasted cumin, cilantro, lime juice and sea salt, and the result is a wonderfully tangy salsa that goes on just about anything. In fact, if you leave out the cilantro and lime juice the green sauce can also be used to braise a bit of pork, and then you finish the sauce with lime juice at the end for a very traditional green stew. Regardless, I love cooking with tomatillos and exploring their versatility. Next year in fact, I want to attempt growing tomatillos, because according to the Manic Organic, tomatillos are very easy to grow and very productive. Seeing how I haven't had much luck with tomatoes, maybe I need to go a different route. Anyway. Salsa Verde, it's a very excellent thing.
adapted from a Cooking Light recipe
2 teaspoons cumin seeds
1/4 cup chopped yellow onion
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.
Using an outdoor grill or an indoor grill pan, place tomatillos and peppers on the grill over medium-high heat. Cook until charred on all sides- about 15 minutes. Put grilled tomatillos and peppers in a small bowl to catch juices.
Transfer the tomatillos and peppers to a blender, 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.