Why is my fresh blended salsa white and not red ? I’m trying to schedule a smooth red restaurant salsa
This is five large tomatoes half a medium white onion 3 garlic cloves blended with chopped cilantro. Lime and salt added. Where am I going wrong ?
by thr33hugeinches
23 Comments
LockNo2943
Air bubbles are whipped into it; it’ll settle after a while.
bunchofbytes
What are you using to blend it? It looks like there are a lot of air bubbles that could be making it look white.
Withabaseballbattt
Lots of air and lots of water because everything was blended raw. Nothing wrong with that though.
Am-Heh
I believe it is the act of blending that adds air to the salsa, causing it to become lighter than what you’re typically used to seeing in a salsa. If you let it sit overnight it may darken in color. I think using canned tomatoes also helps with the color.
zozospencil
Did you blend onion into it? I ususally finely dice and add it after I blend!
_Home_Skillet_
Use the pulse setting. One second pulses. Go slow. Stop when the consistency looks good to you.
winetotears
What kind of tomatoes and what state did you buy them in? Were the tomatoes deep red? No shame in using a really good can of whole peeled tomatoes.
sickcunt138
Heat it up and it’ll turn. You blended the tomatoes raw.
cronx42
Restaurant salsa is almost always made with canned tomatoes. Whole peeled tomatoes work great, just throw them in the blender for a few seconds.
oSuJeff97
When I use fresh tomatoes and blend them mine always has this sort of pale pink look at first.
As the flesh oxidizes it will turn more red.
BajaScout
That’s not salsa, that’s tomato paste.
Lots of the color comes from the chiles and yours doesn’t have any. Raw blended tomato is pink. If you toss that “salsa” in the pan and fry it for a few minutes it will catch a darker color.
Ewizz2400
Nothing, that’s the color of the tomatoes.
Jasranwhit
Blending makes it lighter color because of air.
Let it settle in the fridge
LowKitchen3355
It’ll turn red-er later.
robdwoods
Air
Mattandjunk
Cook your tomatoes in boiling water for 7-10min, then cool, peel off skin, and blend.
podgida
Because you used a blender on onions and tomatoes.
Chilesandsmoke
Blending the tomatoes breaks down the cell walls more than a food processor will, resulting in an extra release of the water. Like many others said, they also introduce more air. Food processors are generally much better for blending salsas because of this.
pineappleandmilk
Next time you could try removing some of the wetter parts at the center of the tomatoes before you blend all your ingredients. If it’s too thick, you can add it back in until it’s the consistency you like. I don’t like roasting my ingredients for salsa all the time, so this is how I’ve cut back on the moisture in the past.
lukeiszzle
What kind of tomatoes are you using? I suggest using Roma as they have less water content.
ernimal
It’s air from blending. It’ll be better after it sits, usually overnight. That being said, I upgraded my blender to a Ninja from Costco. My salsa hasn’t done this since
dhezl
Use a food mill instead of a blender or food processor. No infusion of air, and a much better texture.
It’s an extra kitchen tool, but it’s inexpensive and one of the best kitchen purchases I’ve ever made.
mangobisous
Just took salsa making classes and signed up to solve this exact issue. Heat a tablespoon of oil in a pan and simmer salsa for 8 mins – stir frequently. It cooks out the bubbles and gives you a deep red color. Just beware that the heat will remove some of the spiciness.
23 Comments
Air bubbles are whipped into it; it’ll settle after a while.
What are you using to blend it? It looks like there are a lot of air bubbles that could be making it look white.
Lots of air and lots of water because everything was blended raw. Nothing wrong with that though.
I believe it is the act of blending that adds air to the salsa, causing it to become lighter than what you’re typically used to seeing in a salsa. If you let it sit overnight it may darken in color. I think using canned tomatoes also helps with the color.
Did you blend onion into it? I ususally finely dice and add it after I blend!
Use the pulse setting. One second pulses. Go slow. Stop when the consistency looks good to you.
What kind of tomatoes and what state did you buy them in? Were the tomatoes deep red? No shame in using a really good can of whole peeled tomatoes.
Heat it up and it’ll turn. You blended the tomatoes raw.
Restaurant salsa is almost always made with canned tomatoes. Whole peeled tomatoes work great, just throw them in the blender for a few seconds.
When I use fresh tomatoes and blend them mine always has this sort of pale pink look at first.
As the flesh oxidizes it will turn more red.
That’s not salsa, that’s tomato paste.
Lots of the color comes from the chiles and yours doesn’t have any. Raw blended tomato is pink. If you toss that “salsa” in the pan and fry it for a few minutes it will catch a darker color.
Nothing, that’s the color of the tomatoes.
Blending makes it lighter color because of air.
Let it settle in the fridge
It’ll turn red-er later.
Air
Cook your tomatoes in boiling water for 7-10min, then cool, peel off skin, and blend.
Because you used a blender on onions and tomatoes.
Blending the tomatoes breaks down the cell walls more than a food processor will, resulting in an extra release of the water. Like many others said, they also introduce more air. Food processors are generally much better for blending salsas because of this.
Next time you could try removing some of the wetter parts at the center of the tomatoes before you blend all your ingredients. If it’s too thick, you can add it back in until it’s the consistency you like. I don’t like roasting my ingredients for salsa all the time, so this is how I’ve cut back on the moisture in the past.
What kind of tomatoes are you using? I suggest using Roma as they have less water content.
It’s air from blending. It’ll be better after it sits, usually overnight. That being said, I upgraded my blender to a Ninja from Costco. My salsa hasn’t done this since
Use a food mill instead of a blender or food processor. No infusion of air, and a much better texture.
It’s an extra kitchen tool, but it’s inexpensive and one of the best kitchen purchases I’ve ever made.
Just took salsa making classes and signed up to solve this exact issue. Heat a tablespoon of oil in a pan and simmer salsa for 8 mins – stir frequently. It cooks out the bubbles and gives you a deep red color. Just beware that the heat will remove some of the spiciness.