Salsa Verde

Chef Enrique Olvera's garlicky tomatillo salsa is great on everything from tacos and enchiladas to seafood, roast chicken and pork.

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  • Servings: Makes 3 cups

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © Con Poulos Published September 2015

1041535 recipes/salsa-verde 2015-08-13T16:06:56+00:00 Enrique Olvera dips-and-spreads|mexican|snack|basic-easy|fast|healthy|make-ahead|vegetarian september-2015 recipes,salsa-verde 1041535