From Enrique Olvera's kitchen · Pujol, Mexico City
stove · salsa
★ STARRED KITCHENVenetian Salsa Verde
From a starred kitchen
Ratio
WATER 480
Ingredients
- TOMATILLO680 g
- WATER480 ml
- ONION75 g
- GARLIC18 g
- SCALLION40 g
- CILANTRO20 g
- EPAZOTE8 g
- CUMIN2 g
- SALTfine sea salt
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.
Originally published as Salsa Verde (tomatillo).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Enrique Olvera (published as “Salsa Verde (tomatillo)”). Full citation lives in Provenance.