Name: Tomatillo Pico de Gallo
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ teaspoon cumin seeds; 2 cups tomatillos, husked, scrubbed clean, seeded and diced; ¼ cup red onion, diced; 1 clove garlic, minced; 1 jalapeño, seeded and minced; 1 lime, juiced; 1 handful cilantro, chopped; salt and pepper to taste

Ingredients

Units Scale

1/4 teaspoon cumin seeds
2 cups tomatillos, husked, scrubbed clean, seeded and diced
1/4 cup red onion, diced
1 clove garlic, minced
1 jalapeño, seeded and minced
1 lime, juiced
1 handful cilantro, chopped
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Toast cumin seeds in a dry skillet over medium-low heat until fragrant, shaking the pan occasionally for even toasting. Remove and let cool, and then grind the toasted seeds with a mortar and pestle or spice grinder.
Place cumin seeds along with remaining ingredients in a bowl and toss well to combine. Enjoy!

Notes

Adapted from Closet Cooking