I roasted some chocolate habaneros, tomatillos, garlic, onion, tomatoes, and added some cilantro when blended. Other than that, just a few spices. I put it in the fridge and a few hours later it’s what you see in the video. When I opened it to stir it, it was really thick, almost like it had pectin or something in it.
Is the tomato ratio just too low? Anything else I can add to get a better consistency?
by L84Werk
9 Comments
Damn the bot got u. Anywho if this goes through adjust with liquid
Cook the vegetables longer
I thought it was going to slowly ease towards one section of the bowl, when it just stood still I couldn’t help but laugh lmao
I would assume some of the liquid has been lost through roasting perhaps? I’ve never had a salsa that is like that, even when I squeeze out some of the tomato insides/pulp or when I roast. Maybe your produce just lacked some water content or something cause that is really bizarre
Do you think you could use that as a spread?
Pectin. Just add some water to thin it down. It’s happened to me.
Add half or a whole lime, depending on size.
It needs acid. Lime juice, OJ, white or red vinegar. All of these are fine. Add it sparingly until you’ve got the flavor and consistency you desire.
This happens because tomatillos have a lot of pectin. I’d add water to it 😜
In that size of a container I’d say a full lime worth of juice may be all you need. Seeing lots of water comments but a little water goes a long way