Chip Walton | Chop & Brew
This is a slightly sweeter salsa than our more traditional Red Salsa recipe, thanks to the use of tomatillos and molasses. It tastes wonderful using garden fresh tomatillos and herbs during the summertime, but you can make this salsa year-round with store-bought ingredients. We also like a firm heat to our green salsa, so we chop the whole hot pepper; you can remove the seeds and ribs if you prefer less heat. This is just a starting point. As we explained in Episode 69: Making Salsa at Home, making homemade salsa is all about personal preference. Feel free to adjust amounts and ingredients to your liking. Makes about 6 cups in our medium-sized food processor.
** Amounts are subjective based on taste. Experiment to meet your own preference.
- 30-40 tomatillos, depending on size of batch of salsa
- 2 serrano peppers, chopped
- cilantro, leaves from 3-4 sprigs
- 1/4 – 1/2 tsp ground black pepper
- 2 cloves garlic
- 1/2 Tbsp dried parsley
- 1 Tbsp molasses
- a few shakes of dried oregano
- 1/2 tsp salt
Place ingredients in food processor until bowl is three-quarters full. Pulse until you reach your desired texture and consistency.
Upon your first round of pulsing, there will be room to add a second batch of chopped tomatillos. Now is a good time to give a quick taste test and see if it needs more of anything else. Remember that this second dose of tomatillos will further dilute some of the spices and increase sweetness depending on the variety.
Pulse ingredients again until you get the desired texture and consistency.
Do another taste test to make sure the salsa doesn’t need any addition of salt, molasses, spices, herbs, etc.
Serve fresh or refrigerate for up to one week. Pepper heat may increase with time. Personally, we don’t suggest freezing salsa. Eat it up! We also like to cook with salsa, adding it to browned ground meats, topping veggies or breakfast eggs, and adding to sautées.