Hey everyone! My salsas always split overnight, I was wondering if there’s anyway to prevent this?? Does this happen to you too? Or am I doing something wrong?
Method: roasted tomatoes & sweet red pepper, blend in blender (lol) with onion, garlic, lemon juice & hot peppers. Add salt
by KsushkaPlushka
7 Comments
I’ve had problems with homemade hot sauces separating and I’ve found that a little bit of xanthan gum powder, about 1/4 to 1/2 tsp keeps it together.
It doesn’t really affect the flavor, so worst case it does nothing, but might be worth a try!
After you blend you could hit it in a pan with a TINY bit of oil like a teaspoon or less. Be sure to coat the entire bottom of the pan. The pan should be hot, the salsa should sizzle and boil on contact. I find this emulsifies the salsa to a point helping it stay together. You can also just stir the salsa back together. It’s just that the heavy tomato/chili bits sink and the water doesn’t. It happens all the time for me and is not necessarily a deal breaker for me.
You can add a little bit of oil to the blender and it emulsify it. The color will be slightly different but it doesn’t affect the taste.
If you’re adding oil to before you blend, try adding it while it is blending really slowly
It’s just most likely going to do that initially the first time it sits in the fridge. What causes it is all the air bubbles in the salsa right after blending/processing. Air popping separating the solids and liquids temporarily. Giving it a gentle stir from the bottom of the container to the top, incorporating them back together should solve it and it likely won’t happen again once stirred. 👍
Did you by any chance blend your ingredients while they were still hot/warm? I once heard a chef say this is what happens when your ingredients are not cooled before blending. I’ve put it to the test and it seems to work for me.
Xatham gum is king.