Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 I've made home made salsa the last 2 weeks. It tastes really good, but is watery. Any suggestions on how to make it a little thicker? I've used the following, roughly: 1/4 medium onion 1 large clove garlic 1 seeded pepper 2 cups chopped tomato (my family doesn't like cilantro) I've cooked down the last batch to try to evaporate the liquid, but prefer salsa that isn't cooked. I made a quadruple batch of it today and will pour it into canning jars and refrigerate. I'll probably make several more batches next week. The organic farm gives me all of it's cracked tomatoes since I work there and I make either tomato sauce or salsa out of the cracked ones that are still good. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 If you puree the mix then you can add avocado to it. its a good fat and you will hardly know if at all that it is there. If you don't puree then when you cut the tomato rinse all the seeds and water out of it before you mix it in. I do hope this helps. Michelle Dixon <Petagoatjunction Monday, August 18, 2008 8:54:06 PM home made salsa I've made home made salsa the last 2 weeks. It tastes really good, but is watery. Any suggestions on how to make it a little thicker? I've used the following, roughly: 1/4 medium onion 1 large clove garlic 1 seeded pepper 2 cups chopped tomato (my family doesn't like cilantro) I've cooked down the last batch to try to evaporate the liquid, but prefer salsa that isn't cooked. I made a quadruple batch of it today and will pour it into canning jars and refrigerate. I'll probably make several more batches next week. The organic farm gives me all of it's cracked tomatoes since I work there and I make either tomato sauce or salsa out of the cracked ones that are still good. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 try removing most of the seeds from the tomatos. black beans and frozen corn kernels (thawed) would be great in this. karen w. - Michelle Dixon Monday, August 18, 2008 8:54 PM home made salsa I've made home made salsa the last 2 weeks. It tastes really good, but is watery. Any suggestions on how to make it a little thicker? I've used the following, roughly: 1/4 medium onion 1 large clove garlic 1 seeded pepper 2 cups chopped tomato (my family doesn't like cilantro) I've cooked down the last batch to try to evaporate the liquid, but prefer salsa that isn't cooked. I made a quadruple batch of it today and will pour it into canning jars and refrigerate. I'll probably make several more batches next week. The organic farm gives me all of it's cracked tomatoes since I work there and I make either tomato sauce or salsa out of the cracked ones that are still good. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2008 Report Share Posted August 19, 2008 When I make salsa, I let it sit for 20 mins then I drain off the watery liquid (using a fine strainer) then I add 4 ounces of tomato sauce it makes it thicker and doesn't change the fresh taste. The longer your salsa is around, it will continue to release watery liquid. Hopefully you will gobble it up so that won't be an issue. Ana , " Michelle Dixon " <Petagoatjunction wrote: > > I've made home made salsa the last 2 weeks. It tastes really good, but > is watery. Any suggestions on how to make it a little thicker? > I've used the following, roughly: > > 1/4 medium onion > 1 large clove garlic > 1 seeded pepper > 2 cups chopped tomato > (my family doesn't like cilantro) > > I've cooked down the last batch to try to evaporate the liquid, but > prefer salsa that isn't cooked. I made a quadruple batch of it today > and will pour it into canning jars and refrigerate. I'll probably make > several more batches next week. The organic farm gives me all of it's > cracked tomatoes since I work there and I make either tomato sauce or > salsa out of the cracked ones that are still good. > > Michelle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2008 Report Share Posted August 20, 2008 You may want to try using a different type of tomato. If you are using a slicer type tomato, it will have more water to it than a paste tomato which is meatier. If you can get your hands on Amish Paste, San Marzano that might be found on a farm or at a farmers market, or even Roma tomatoes at a grocery store & use them, this should pretty well take care of the watery problem. Another option is to try adding some tomatoe paste to your mix for a thicker (+ richer tasting) salsa. Good luck! , " Michelle Dixon " <Petagoatjunction wrote: > > I've made home made salsa the last 2 weeks. It tastes really good, but > is watery. Any suggestions on how to make it a little thicker? > I've used the following, roughly: > > 1/4 medium onion > 1 large clove garlic > 1 seeded pepper > 2 cups chopped tomato > (my family doesn't like cilantro) > > I've cooked down the last batch to try to evaporate the liquid, but > prefer salsa that isn't cooked. I made a quadruple batch of it today > and will pour it into canning jars and refrigerate. I'll probably make > several more batches next week. The organic farm gives me all of it's > cracked tomatoes since I work there and I make either tomato sauce or > salsa out of the cracked ones that are still good. > > Michelle > Quote Link to comment Share on other sites More sharing options...
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