Salsa Verde featuring Cumin

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When I made this the first time and tasted it, I wondered why I didn't make this sooner. Seriously this cannot be any easier or more delicious. A great dip for tortilla chips, condiment for tacos and/or sauce for enchiladas. 

Ingredients

1 tablespoon Cumin
6 tomatillos
1 jalapeno, rough chopped (seeds removed for less spicy sauce)
1 green bell pepper, seeded, roughly chopped
1 large sweet onion, roughly chopped
1 teaspoon kosher salt
3/4 teaspoon black pepper
3 tablespoons canola oil
1/2 bunch cilantro
Juice of 2 limes

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
25 minutes
Total Time: 
30 minutes
Serving size: 
6

Directions

1. Preheat oven to 350ºF. Lined a rimmed baking sheet with foil or parchment paper. Set aside.
2. Peel back the husks from the tomatillos from the smooth green skin. Be sure to wash the flesh before cooking, to get rid of the sticky film left by the husks.
3. Rough chop the tomatillos and add to prepared pan with the jalapeno, green pepper, onion, salt, pepper, canola oil and Cumin. Toss to coat.
4. Bake for 25 minutes or until vegetables are very tender and slightly charred.
5. Add the vegetable mixture to blender or food processor with the cilantro and lime juice. Blend until smooth.

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Recipe Tip:
This will keep in the refrigerator for a week.
cumin spice aroma indian victoria taylor