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Place the tomatillos and jalapeño half in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 6–8 minutes, until the tomatillos are fully softened and have turned from bright green to a dull olive color. Drain and let cool for 5 minutes.
Transfer the drained tomatillos and jalapeño to a blender or food processor. Add the cilantro, lime juice, lime zest, and cumin. Blend until smooth, about 30 seconds. Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible; discard the solids. You should have about 3–4 tbsp of strained salsa verde purée. Let it cool to room temperature.
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