home made salsa/ To Michelle !!!!!

[Guest guest]

Hi Michelle,

Have you thought about squeezing out the seeds that might help. Good luck

Hugs Cyndie

 

 

----

 

onegentlesoul

8/21/2008 5:04:14 AM

 

Re: home made salsa

 

You may want to try using a different type of tomato. If you are using

a slicer type tomato, it will have more water to it than a paste

tomato which is meatier.

 

If you can get your hands on Amish Paste, San Marzano that might be

found on a farm or at a farmers market, or even Roma tomatoes at a

grocery store & use them, this should pretty well take care of the

watery problem.

 

Another option is to try adding some tomatoe paste to your mix for a

thicker (+ richer tasting) salsa.

 

Good luck!

 

, " Michelle Dixon "

<Petagoatjunction wrote:

>

> I've made home made salsa the last 2 weeks. It tastes really good, but

> is watery. Any suggestions on how to make it a little thicker?

> I've used the following, roughly:

>

> 1/4 medium onion

> 1 large clove garlic

> 1 seeded pepper

> 2 cups chopped tomato

> (my family doesn't like cilantro)

>

> I've cooked down the last batch to try to evaporate the liquid, but

> prefer salsa that isn't cooked. I made a quadruple batch of it today

> and will pour it into canning jars and refrigerate. I'll probably make

> several more batches next week. The organic farm gives me all of it's

> cracked tomatoes since I work there and I make either tomato sauce or

> salsa out of the cracked ones that are still good.

>

> Michelle

>

 

 

 

 

 

 

[Guest guest]

>If you can get your hands on Amish Paste, San Marzano that might be

>found on a farm or at a farmers market, or even Roma tomatoes at

agrocery store & use them, >this should pretty well take care of the

watery problem.

 

Petagoatjunction, I don't know if you have room to grow your own

'maters, but Roma,

one of the best-known of all paste-type tomatoes and the one you're most

likely to find at

the grocery store, can be grown quite successfully in a half-barrel if

you keep it watered

and fed.. It's meaty, it tastes great (especially if homegrown), and

all the fruit ripens at

once, so it works well for canners.

 

And if you have more room, by all means get on a good heirloom-seed site

(try rareseeds.com

or the Southern Exposure Seed Exchange, at a guess) and try Opalka,

which produces over a longer season but gives you toms twice the size

of Roma, and even tastier. And it's a very,

VERY prolific and vigorous plant.

 

As with any tomato, though, don't forget to sucker it (i,e,, remove the

little branches

that try to grow in the crooks between the " trunk " of the plant and the

main branches.

These are sterile, and just take water and nutrients away from the

fruit-bearing ones.)

 

Rain

@@@@

\\\\\\\\