I made some really great salsa last weekend. Super pleased with the flavor/balance/heat. The problem is the texture. Like a lot of my salsas it's water + stuff instead of a continuum from water TO stuff. Know what I mean?
If I was a food scientist working for a big corporation I assume this is where they pull out the guar gum or some such stuff. I want it thickened without adding any more sugar.. without cooking it..
My method is simply to food process items to a fine consistency. I could drain it in a chinois or something but then it's a fine/dry mealy concoction. I could blend it less but that would just give me bigger chunks w/ water between them.
Maybe I just answered my own question by typing. Drain ingredients more before blending (squeeze tomatillos out like concasse tomatoes). Blend less. And yes, I should read some recipes to see how others make salsa too.
all the same- thoughts?
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