I made this salsa just now and for whatever reason it came out quite a bit bubbly/foamy on top. Why is that? Is it safe to consume? It’s a simple tomatillo/red chili pepper salsa, none of the salsas I’ve made have had this foamy stuff come out before
by zjznwjnxnsnsa
10 Comments
I made it with tomatillo, red chili peppers, garlic and a bit of water
You could’ve skipped water probably – don’t think it will be a problem to consume, just a bit runny. The foam should go away after some time. Try gently stirring and it should reduce as well.
If this was stored (not fresh) it is likely that an aerobic bacteria or yeast is starting to ferment the sugars.
Yeah I did use a blender and put the settings almost to max
You’re making salsa, not soup. Chunks are ok. And skip the water.
Never put water. Unless too chunky, then u add a tablespoon of chicken broth to thin it out.
This is blender salsa 100% : )
Break out the grilled cheese. Yum!!
You can definitely simmer it until desired consistency if you don’t plan on fermenting it.
I would personally use that sauce (once it has thicken a little more) for making chilaquiles.
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