View Full Version : Need Salsa Help
06-30-2008, 01:24 PM
Every time I make salsa it ends up watery and foamy. Why??
I put two tomatoes, a handful of cilantro, a small amount of red onion, and sometimes some salt in the food processor. Why does this get so watery/foamy? Am I using the wrong type of tomatoes? I have most recently been using the tomatoes on the vine. ?? Thanks
06-30-2008, 01:51 PM
Putting the tomatoes in the food processor makes them foamy. I usually put the other items in first, make sure they are as fine as I like, and then put the tomatoes already in fairly small pieces. Just pulse a few times (3-4). You might still see a little foam, but it will go away.
I hand dice my salsa because I like it chunky.
06-30-2008, 03:48 PM
I've found that I like it better when I scoop out the "guts" of the tomato. Yeah, I know that's wasteful...but I've had good results doing that plus, I'm sure you can find a way to use those "guts". I also like hand chopping the tomatoes as it's been suggested so you could try either!
06-30-2008, 03:53 PM
I tried it once in the magic bullet, because that was recommended to me. Eeeew! I did NOT like the texture. Now I chop by hand. I also add some lime juice and sometimes some hot peppers.
06-30-2008, 04:36 PM
Yep. Seeding the tomatoes and chopping the ingredients by hand, or just the tomatoes, is a good way to go.
07-02-2008, 06:55 PM
I never use a food processor for salsa, I always chop by hand. I would say that the foam is from processing the tomatoes. So chop by hand (at least the tomatoes).
07-02-2008, 07:00 PM
I food process everything first then add in diced tomatoes
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