Salsa Verde

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 

Salsa Verde
Photo: © Con Poulos
Active Time:
10 mins
Total Time:
30 mins
3 cups


  • 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


  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.

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