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 --- In [email protected], "Michelle Dixon" <[EMAIL PROTECTED]> 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 > ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/quick_vegetarian/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/quick_vegetarian/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
