View Full Version : Salsa?
04-20-2012, 04:26 PM
i like salsa alot. I can not make my raw salsa taste like the kind i buy in a glass jar. It is too liquidy, and is missing something.
anyone can help?
I wonder if you add some soaked sun-dried tomatoes to the mix if that would thicken it up? Or perhaps some tomato powder..? I haven't tried either - just tossing out ideas...
Sometimes I dice up my tomatoes and put them in a strainer and let their juice drain off (you can save it to drink or use elsewhere). I find that makes for a much less runny salsa - but still not the thick tomato-ey consistency of the jarred version....
04-23-2012, 03:36 AM
The stuff in a jar is cooked. I doubt you will be able to get that cooked "taste" with raw. I agree with DebB about adding soaked sun-dried tomatoes. If you add the sun-dried tomatoes with fresh tomatoes and then blend those in a food processor you will make the salsa base a deeper red and thicker.
I just make pico de gallo as it is fresh salsa!
04-23-2012, 06:10 AM
What about adding a bit of psyllium husk to help thicken it?
04-23-2012, 06:16 AM
The type of tomato does matter in salsa. The big juicy ones you love to eat do NOT make the best salsa. Gloriously ripe roma (or similar) is better and I find that if I chop the tomato instead of using any type of blender - and then drain as was recommended - it is a better match. Use the juice as part of the liquid to soak dried tomato and that I DO put in the blender to break down - I don't like the chewy bits. You may need to play with your spices as well. There are a ton of recipes for salsa, maybe one of them will spark some ideas for you to try. Many of my pre-raw fav. Mexican restaurants did raw salsa! Who knew....
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.