I get this salsa from a joint near my house. Roasted tomatoes & jalapenos, raw onion, garlic (I think) and cilantro.I've been able to get the flavor close but the consistency eludes me.Any pointers? by Ltoolio1 7 Comments tostilocos 2 months ago Tell us your recipe and we can give you feedback on how it’s wrong. Perfect-Ad2578 2 months ago You can use tiny bit of xanthum gum to thicken it. And I mean tiny like 1/16 teaspoon at a time. Very strong stuff. Put in blender and it’ll thicken. SansLucidity 2 months ago use a cuisenart & pulse more than normal but not to the blended stage Hallwitzer 2 months ago What kind of tomatoes do you use typically? tardigrsde 2 months ago Definitely a food processor (a Cuisinart is perfect if you can afford one). I use a 45$ processor I got on amazon.A decent blender but it takes more care not to make a smoothie. See also m[y notes on salsa making tools](https://www.reddit.com/r/SalsaSnobs/comments/1ijmylo/personal_note_on_salsa_making_tools/).I’ve never tried it but the zanthan gum tip may be helpful if you’re looking for a specific mouth feel. DenialNode 2 months ago What’s the difference? What’s lacking? What are you hoping to achieve? timBschitt 2 months ago Try emulsifying with a little bit of oil. Best if it’s oil you fried the chiles in.Write A CommentYou must be logged in to post a comment.
Perfect-Ad2578 2 months ago You can use tiny bit of xanthum gum to thicken it. And I mean tiny like 1/16 teaspoon at a time. Very strong stuff. Put in blender and it’ll thicken.
tardigrsde 2 months ago Definitely a food processor (a Cuisinart is perfect if you can afford one). I use a 45$ processor I got on amazon.A decent blender but it takes more care not to make a smoothie. See also m[y notes on salsa making tools](https://www.reddit.com/r/SalsaSnobs/comments/1ijmylo/personal_note_on_salsa_making_tools/).I’ve never tried it but the zanthan gum tip may be helpful if you’re looking for a specific mouth feel.
timBschitt 2 months ago Try emulsifying with a little bit of oil. Best if it’s oil you fried the chiles in.
7 Comments
Tell us your recipe and we can give you feedback on how it’s wrong.
You can use tiny bit of xanthum gum to thicken it. And I mean tiny like 1/16 teaspoon at a time. Very strong stuff. Put in blender and it’ll thicken.
use a cuisenart & pulse more than normal but not to the blended stage
What kind of tomatoes do you use typically?
Definitely a food processor (a Cuisinart is perfect if you can afford one). I use a 45$ processor I got on amazon.
A decent blender but it takes more care not to make a smoothie. See also m[y notes on salsa making tools](https://www.reddit.com/r/SalsaSnobs/comments/1ijmylo/personal_note_on_salsa_making_tools/).
I’ve never tried it but the zanthan gum tip may be helpful if you’re looking for a specific mouth feel.
What’s the difference? What’s lacking? What are you hoping to achieve?
Try emulsifying with a little bit of oil. Best if it’s oil you fried the chiles in.