Jalapeño Salsa Verde with Cumin

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)

Directions

1. Broil the tomatillos, jalapeños, and unpeeled garlic close to the heat, turning once, until charred and soft.
2. Peel the garlic and stem the jalapeños. Blend the tomatillos and garlic with one or two jalapeños.
3. Briefly dry-toast the cumin and oregano until fragrant; add them and the salt to the blender and pulse, leaving visible tomatillo seeds.
4. Adjust the jalapeño level and stir in cilantro.