Salsa Verde

adapted from a Cooking Light recipe

2 teaspoons cumin seeds
3 jalapeno peppers
2 pounds tomatillos, husks removed and tomatillos washed
1/4 cup chopped yellow onion
1/2 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt

Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.

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.