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
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