Tomatillo Salsa

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).
4. 4
   Transfer contents of skillet to a food processor, 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.