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