Anyone have any ideas how to recreate a salsa like this? I guess the first thing is I’m not sure how to get this texture and think I’ve rarely seen it
The salsa is from Quickie Pickie in Austin
Only ingredients I can guess are the obvious ones: tomatillos and jalapeños
by pancakeeconomy
14 Comments
what kind of lime is that
whats the secret ingredient lol
omg, that looks so smooth. do you use an immersion blender?
Add more liquid/water. Little bit at a time.
I’d assume the ingredients are boiled and they use quite a bit of water as the base
omg is that the taqueria place near the park
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Tomatillo brine as well
What’s the texture? It’s hard to tell. It looks gummy ish like hot n sour soup so I’d guess a little cornstarch or corn flour in this case but you need to be more descriptive in your question. There’s definitely more than tomatillos and jalapeños
Fresh tomatillos when cooked are gelatinous and are enough to thicken a salsa. Its just a matter of water to solids to make it thicker or thinner.
Use roasted tomatillos, jalapenos or Serrano, onions, garlic, cilantro, salt. Blend to desired consistency.
Poach your tomatillos
That’s pretty much just how tomatillos are. Boil them and put them in your salsa. Blend with immersion blender and use water to get to the consistency you’d like
water. no seriously. tomatillos have a lot of pectin. when i began my salsa journey 25 years ago i noticed sometimes my tomatillo salsas would set up a bit after cooling. a little h20 to achieve the viscosity you want is the way to go. from there adjust salt and acid and viola.