Vegetables Tomatillo 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 Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email 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. Rate it Print