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Old 10-14-2013, 08:14 PM   #1
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Getting a Salsa texture thick?

Hi I use the mixer to cut the tomatoes I wonder how I can get its texture to be more thick?


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Old 10-14-2013, 08:30 PM   #2
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Maybe try adding some corn kernals, cilantro, chopped onion, and/or chopped jalapenos or serranos.

One of our favorite Mexican restaurants actually makes a pretty soupy salsa, but it's really good with the addition of cilantro and onion.

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Old 10-14-2013, 08:43 PM   #3
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Put the chopped tomato into a strainer for 30 minutes or so and let the liquid run off.
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Old 10-14-2013, 08:52 PM   #4
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What kind of tomatoes are you using?

Some of the larger garden varieties (e.g. beefsteak, big boy, etc.) contain a lot of water. If this is what you're using, try Roma tomatoes instead. They have more flesh, less water.
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Old 10-14-2013, 09:24 PM   #5
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Are you seeding your tomatoes before chopping? This removes a lot of the water. I save the seeds and pulp and run that through my tomato strainer.

I seed and roast about 2/3 of the tomatoes, mash with a potato masher, and then seed and skin fresh tomatoes to add. Roasting the tomatoes adds another layer of flavor and makes removing the skins super easy (just pluck them off).

Don't put a lid on the pan while simmering the salsa. If you put a lid on, the water that condenses on the lid adds more liquid to the pan.
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Old 10-14-2013, 09:40 PM   #6
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Potato masher the tomatoes after cutting them up.
Blend some of them into a puree.

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Old 10-17-2013, 09:18 AM   #7
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Hi, I'm using a middle size tomatoes I still didn't have the time to try it, will try and will let you know how it went thanks
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Old 10-17-2013, 10:24 AM   #8
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A mixer to chop tomatoes? I would dump them into a stainer and get rid of some of the juice.
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Old 10-17-2013, 03:09 PM   #9
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Old 10-19-2013, 12:02 PM   #10
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I like to just chop everything and combine it. I have processed some tomato's first, then added the chopped vegetables, but its rare I go that far.

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