Diced tomatos Cumin Habaneros Jalapenos Onion Salt Sugar Lime
fkdkshufidsgdsk
What kind of tomatoes did you use? I find plum (Roma) tonatoes are the best for salsa because of their lower water content
Dogz-Nine
Cook it down? It may affect the flavour though so you could just try with a small amount at first. If you do cook it down you could do 1 teaspoon corn flour and a dash of water in a cup make a sludge with it and add it to the pot/pan for quicker results.
[deleted]
I used a pasta strainer to separate the vegetables from the liquid then added back the liquid slowly until you get desired thickness
DoritoOnRepeatTho
Try cooking your tomatoes longer so that the water evaporates before combining ingredients. My salsa is always too watery when I’m in a rush and don’t let them cook long enough.
boom_squid
Deseed your tomatoes.
nemo300blk
Pasta strainer. I do this to my favorite store bought salsa as well.
jibaro1953
As mentioned, desired the tomatoes by cutting them on the equator, squeeze gently with one hand while scooping seeds out with your finger.
Dice to desired size, put them in a bowl, and stir in some salt.
Let them sit for 20 minutes, then plop them in a strainer for a while.
Them make your salsa.
[deleted]
Deseed tomatoes as other say – I also find that used smoked or dried peppers solo or in addition too seem to make salsa’s more creamy
CrispyBeefTaco
Try letting it simmer in the pot. Mix here and there until you have the consistency wanted.
Luffy42
I would suggest making sure you deseed and drain the tomatoes, thats where most of your wateryness is coming from.
CKtheFourth
Put cheese cloth in a bowl, and put the salsa on the cloth. You might have to suspend it or *gently* press on it a little but you should get the consistency you want. Might take a little bit, but it should work. And if it’s too dry, you can always stir the salsa brine back in after it’s strained out, so don’t discard it right away.
For the future, when you’re prepping tomatoes, use the rind only. Treat them like a bell pepper & discard the seeds—that’s where a lot of excess water in tomatoes comes from. Also make sure any herb you use is dried thoroughly, since water on cilantro or parsley can make its way into the final product.
Krd167
Ok, thanks everyone for their responses! Seems like deseeding the tomatoes and straining it are the keys, along with potentially changing tomato type and maybe cooking down longer (already do that for an hour or two).
Perviking
Tomato paste can help. But straining will also do the trick.
wildriverpig
I never add water to my salsa because I hate this too!!
FishSn0rt
If you only want to thicken it a little bit I have used xantham gum before and it worked well. Did this a while back when I was doing keto diet so I had lots of that laying around. Just be careful, if you add too much it will get a ‘booger-y’ consistency to it. Good luck!
HaydenScramble
Salsa is best after it sits in the fridge for me. Usually overnight, that way it gives everything time to marry and settle down. I find it usually results in a thicker consistency.
[deleted]
Cut your tomatoes in half and give ‘em a squeeze like a lemon before you dice them. Easiest way to remove excess water and seeds! It feels so wrong, but it’s the way.
Warbird1775
Halving my onion made a huge difference for me
phone_of_pork
You could add a tiny bit of pectin. It’s natural in tomatoes anyway, just not enough for what you’re looking for. When I make roasted salsas using cherry toms which naturally are higher in pectin the salsa comes together super thick.
justacpa
You could add some roasted tomatillos. They have natural pectin in them that acts as a natural thickener.
BBT7
Toss the salsa on the stove and simmer to reduce
I usually wait til it cools before adding cilantro and lime
NotoriousOKC
Has anyone used Xanthan Gum?
cgarduc
Use more tomato (whole). On a few occasions I’ve just used a ton of paper towels to soak up more liquid, (laid on top.) Or you could just put down a strainer and pour out the amount you wish making it less watery.
BigPastaToni
Why does no one on here ever recommend tomato paste?
Straight_Focus2476
Cheese clothe, let the salsa settle then lay the clothe down over the salsa and push a ladle down till it fills with liquid and transfer to a jar. Use the liquid as a tomatoe drink or bloody mary mix
oct2790
Looks good to me
dwayitiz
Don’t over blend it?
troublesomefaux
I’d drain it over a cup and use the liquid to make a cocktail.
Cygnus__A
Mine always comes out TOO thick. Maybe we need to trade recipes?
LOUDPACK_MASTERCHEF
your salsa looks super thick already tbh. Is it underseasoned? Try adding salt? Alternatively, and this will affect the taste, but if you really want it thicker you can cook it for a while so some water boils out
gpshikernbiker
Strain it.
zerostar_
Heat oil in a pan and toss that bad boy in. Reduce until you love it. Reseason w/salt and acid (and any fresh herbs you used) (I like a bit of raw onion in mine) chill overnight. Taste. Live well. live mas.
oldmanartie
Deseed, salt, and strain for fresh salsas. If you’re canning it use a food mill to remove skins and seeds and then cook it down to desired consistency.
Majestic_Disk5993
Let it reduce tomato has a lot of water so if you let it evaporate you will be good
saltyfingas
Frying it will take out some water
5byz5grls
Someone probably already said this but…. I just leave mine in the fridge overnight and the tomatoes naturally “thicken” up the salsa-ime
JakobWit_AK
I made my first salsa today and was afraid it would be too watery. Did you bake your veggies before chopping/blending? Did you possibly blend too long?
38 Comments
Homemade
Diced tomatos
Cumin
Habaneros
Jalapenos
Onion
Salt
Sugar
Lime
What kind of tomatoes did you use? I find plum (Roma) tonatoes are the best for salsa because of their lower water content
Cook it down? It may affect the flavour though so you could just try with a small amount at first.
If you do cook it down you could do 1 teaspoon corn flour and a dash of water in a cup make a sludge with it and add it to the pot/pan for quicker results.
I used a pasta strainer to separate the vegetables from the liquid then added back the liquid slowly until you get desired thickness
Try cooking your tomatoes longer so that the water evaporates before combining ingredients. My salsa is always too watery when I’m in a rush and don’t let them cook long enough.
Deseed your tomatoes.
Pasta strainer. I do this to my favorite store bought salsa as well.
As mentioned, desired the tomatoes by cutting them on the equator, squeeze gently with one hand while scooping seeds out with your finger.
Dice to desired size, put them in a bowl, and stir in some salt.
Let them sit for 20 minutes, then plop them in a strainer for a while.
Them make your salsa.
Deseed tomatoes as other say – I also find that used smoked or dried peppers solo or in addition too seem to make salsa’s more creamy
Try letting it simmer in the pot. Mix here and there until you have the consistency wanted.
I would suggest making sure you deseed and drain the tomatoes, thats where most of your wateryness is coming from.
Put cheese cloth in a bowl, and put the salsa on the cloth. You might have to suspend it or *gently* press on it a little but you should get the consistency you want. Might take a little bit, but it should work. And if it’s too dry, you can always stir the salsa brine back in after it’s strained out, so don’t discard it right away.
For the future, when you’re prepping tomatoes, use the rind only. Treat them like a bell pepper & discard the seeds—that’s where a lot of excess water in tomatoes comes from. Also make sure any herb you use is dried thoroughly, since water on cilantro or parsley can make its way into the final product.
Ok, thanks everyone for their responses! Seems like deseeding the tomatoes and straining it are the keys, along with potentially changing tomato type and maybe cooking down longer (already do that for an hour or two).
Tomato paste can help. But straining will also do the trick.
I never add water to my salsa because I hate this too!!
If you only want to thicken it a little bit I have used xantham gum before and it worked well. Did this a while back when I was doing keto diet so I had lots of that laying around. Just be careful, if you add too much it will get a ‘booger-y’ consistency to it. Good luck!
Salsa is best after it sits in the fridge for me. Usually overnight, that way it gives everything time to marry and settle down. I find it usually results in a thicker consistency.
Cut your tomatoes in half and give ‘em a squeeze like a lemon before you dice them. Easiest way to remove excess water and seeds! It feels so wrong, but it’s the way.
Halving my onion made a huge difference for me
You could add a tiny bit of pectin. It’s natural in tomatoes anyway, just not enough for what you’re looking for. When I make roasted salsas using cherry toms which naturally are higher in pectin the salsa comes together super thick.
You could add some roasted tomatillos. They have natural pectin in them that acts as a natural thickener.
Toss the salsa on the stove and simmer to reduce
I usually wait til it cools before adding cilantro and lime
Has anyone used Xanthan Gum?
Use more tomato (whole). On a few occasions I’ve just used a ton of paper towels to soak up more liquid, (laid on top.) Or you could just put down a strainer and pour out the amount you wish making it less watery.
Why does no one on here ever recommend tomato paste?
Cheese clothe, let the salsa settle then lay the clothe down over the salsa and push a ladle down till it fills with liquid and transfer to a jar. Use the liquid as a tomatoe drink or bloody mary mix
Looks good to me
Don’t over blend it?
I’d drain it over a cup and use the liquid to make a cocktail.
Mine always comes out TOO thick. Maybe we need to trade recipes?
your salsa looks super thick already tbh. Is it underseasoned? Try adding salt? Alternatively, and this will affect the taste, but if you really want it thicker you can cook it for a while so some water boils out
Strain it.
Heat oil in a pan and toss that bad boy in. Reduce until you love it. Reseason w/salt and acid (and any fresh herbs you used) (I like a bit of raw onion in mine) chill overnight. Taste. Live well. live mas.
Deseed, salt, and strain for fresh salsas. If you’re canning it use a food mill to remove skins and seeds and then cook it down to desired consistency.
Let it reduce tomato has a lot of water so if you let it evaporate you will be good
Frying it will take out some water
Someone probably already said this but…. I just leave mine in the fridge overnight and the tomatoes naturally “thicken” up the salsa-ime
I made my first salsa today and was afraid it would be too watery. Did you bake your veggies before chopping/blending? Did you possibly blend too long?