2 11 ounce cans tomatillos, drained 1 cup 1 cup coarsely chopped onion (1 large) ¾ cup loosely packed fresh cilantro leaves 2 tablespoon lime juice 1 tablespoon vegetable oil 1 fresh jalapeño chile pepper*, seeded and coarsely chopped 4 cloves garlic ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground black pepper
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
