Food Recipes Sauces, Condiments and Preserves Salsa Salsa Verde Be the first to rate & review! Chef Enrique Olvera’s garlicky tomatillo salsa is great on everything from tacos and enchiladas to seafood, roast chicken and pork. Slideshow: More Salsa Recipes By Enrique Olvera Enrique Olvera Enrique Olvera is the prominent Mexican chef behind Pujol in Mexico City, which was No. 5 on the World's 50 Best Restaurants list in 2022, which made it The Best Restaurant in North America. Other restaurants in his Casamata hospitality group include Cosme and Atla in New York City, Criollo in Oaxaca, and Damian in Los Angeles. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Active Time: 10 mins Total Time: 30 mins Yield: 3 cups Ingredients 1 1/2 pounds tomatillos, husked and rinsed 2 cups water 1/2 medium white onion, chopped 3 large garlic cloves, minced 2 large scallions, chopped 1/2 cup chopped cilantro 1/4 cup chopped epazote or 1 tablespoon chopped oregano 1 teaspoon cumin seeds Fine sea salt Directions Combine all the ingredients except the salt in a large saucepan and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the onion is tender, about 20 minutes. Remove from the heat and coarsely mash the salsa with a potato masher. Let cool completely, season with salt and serve. Make Ahead The salsa can be refrigerated for up to 5 days. Originally appeared: September 2015 Rate It Print