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
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.
The salsa can be refrigerated for up to 5 days.