Fresh salsa. Recipe is down below. Made the point to deseed/dewater the tomatoes before blending but I guess there was still a lot of water. Funny enough it tastes way better now.
Tried straining it. Need a finer strainer though, lost about about an inch or a cup through my large hole strainer.
b_gypsy
I wonder if it somehow started fermenting?
jtx91
Alright, I read your recipe.
1. Did you use a fresh poblano? Or did you use a dried Chile Pasilla? They’re not the same pepper.
2. 17 cloves of garlic gives off a lot of gas as it sits in liquid. Gas floats and is attracted to plant particles like cellulose – which poblanos have a lot of. You’d be better off leaving out the garlic, blending the salsa until smooth, then grating a couple of fresh garlic into the blended product and mixing if you want that punchy garlic flavor.
3. You don’t need to de-water and de-seed your tomatoes. In fact, you shouldn’t. Those parts contain a lot of beautifully occurring pectin which binds together water and organic materials. Meaning your salsa won’t separate if you leave it.
4. What kind of blender do you have? If the three above issues don’t explain it, then it may be an issue of your salsa not emulsifying well. The best blender for salsa is a Vitamix, due to the fact that it can handle hot products, and can blend at high speeds – giving you a smooth and well mixed salsa. If you want the texture of chunky salsa, split your batch in half. Blend the first at high speed to make smooth. Pour into a container. Then rough blend/pulse blend the second back for big texture. Pour into the container with the first batch and mix well.
5. If you’re concerned about color, do remember that you can buy red jalapeños, Serranos, etc. in order to assure that red vibrancy. You can also add Sazón Goya – Achiote y Culantro as a seasoning to give color.
6. Use Knorr Chicken Bouillon in addition to salt, in order to make your flavors pop.
jtx91
Yeah, looking back over this again, it’s probably the raw uncooked Poblano that’s the problem. I would highly recommend roasting and peeling it first, then blending it into your other raw ingredients. There’s a reason why abuelas always roast Poblanos first.
But if you don’t want to go through that hassle, then I would suggest using fire roasted canned tomatoes for this recipe instead of raw. It’ll bind better.
tinyanus
Lots of good advice so far, but two things I didn’t see mentioned:
1) Using a blender will add a lot of air to your salsa, which comes out of solution while in the fridge (lower temperature, lower solubility), bringing the solids up with it.
2) Adding a small amount of xanthan gum (literally a pinch) will help keep the ingredients from separating.
SLPallday
My jarred tomatoes did this. No peppers were used. I puréed with a blender and think it just separated due to blending.
7 Comments
Fresh salsa. Recipe is down below. Made the point to deseed/dewater the tomatoes before blending but I guess there was still a lot of water. Funny enough it tastes way better now.
Tried straining it. Need a finer strainer though, lost about about an inch or a cup through my large hole strainer.
I wonder if it somehow started fermenting?
Alright, I read your recipe.
1. Did you use a fresh poblano? Or did you use a dried Chile Pasilla? They’re not the same pepper.
2. 17 cloves of garlic gives off a lot of gas as it sits in liquid. Gas floats and is attracted to plant particles like cellulose – which poblanos have a lot of. You’d be better off leaving out the garlic, blending the salsa until smooth, then grating a couple of fresh garlic into the blended product and mixing if you want that punchy garlic flavor.
3. You don’t need to de-water and de-seed your tomatoes. In fact, you shouldn’t. Those parts contain a lot of beautifully occurring pectin which binds together water and organic materials. Meaning your salsa won’t separate if you leave it.
4. What kind of blender do you have? If the three above issues don’t explain it, then it may be an issue of your salsa not emulsifying well. The best blender for salsa is a Vitamix, due to the fact that it can handle hot products, and can blend at high speeds – giving you a smooth and well mixed salsa. If you want the texture of chunky salsa, split your batch in half. Blend the first at high speed to make smooth. Pour into a container. Then rough blend/pulse blend the second back for big texture. Pour into the container with the first batch and mix well.
5. If you’re concerned about color, do remember that you can buy red jalapeños, Serranos, etc. in order to assure that red vibrancy. You can also add Sazón Goya – Achiote y Culantro as a seasoning to give color.
6. Use Knorr Chicken Bouillon in addition to salt, in order to make your flavors pop.
Yeah, looking back over this again, it’s probably the raw uncooked Poblano that’s the problem. I would highly recommend roasting and peeling it first, then blending it into your other raw ingredients. There’s a reason why abuelas always roast Poblanos first.
But if you don’t want to go through that hassle, then I would suggest using fire roasted canned tomatoes for this recipe instead of raw. It’ll bind better.
Lots of good advice so far, but two things I didn’t see mentioned:
1) Using a blender will add a lot of air to your salsa, which comes out of solution while in the fridge (lower temperature, lower solubility), bringing the solids up with it.
2) Adding a small amount of xanthan gum (literally a pinch) will help keep the ingredients from separating.
My jarred tomatoes did this. No peppers were used. I puréed with a blender and think it just separated due to blending.
Shake it up.