I love salsa verde but when I make it, it is too liquidy. Any tips? nm

[rhett o rick]

[Scootaloo]

1. Just strain it, is what I do with juicy salsa

[chervilant]

2. Without knowing your recipe,

I would have to suggest:

1. Let all juicy ingredients rest in a collander and keep the juices for something else.

2. Try a product called "True Lime," or "True Lemon" instead of the juices from a lime or lemon. The products I've suggested are dried juices and they taste exactly the same.

Hope this helps.

[justhanginon]

3. Thanks for the tip. I have the same problem and never thought of that.

We drain cukes, cabbage, eggplant and other watery veges so it should work. One of those why didn't I think of that ideas. )

[rhett o rick]

7. I will try as you suggest. Am interested in the True Lime and Lemon.

I have lemon peel but it's not the same.

[grasswire]

18. you can buy the True products in little paper pouches...

...single serving. They are pretty handy to have in the drawer for the times when you simply are out of juice or the fruits.

[wendylaroux]

4. also make sure ingredients are

room temp.,also works with meats.Like when your making stir fry and it turns into a wet mess?
Ingredients are cold.

[procon]

5. Without knowing your recipe, I'll tell you what I do

because its very quick and easy, and uses all fresh ingredients.

Fresh Salsa Verde

This is fairly mild, but you can adjust the heat by which peppers you use, making it milder or spicy hot.

6 medium tomatillos, husked, rinsed
2 fresh poblano or Anaheim green chiles
1 jalapeno pepper, to taste, stemmed, seeded and ribs removed
8 sprigs fresh cilantro, thick stems removed, roughly chopped
1/3 cup finely chopped onion
Salt, to taste
Lime juice to taste

Using a food processor, pulse each ingredients separately to control the size and consistency, or chop by hand. Stir in the salt. Put the mixture in a strainer over a bowl to catch the liquid as it drains for at least an hour in the fridge. Save the liquid for other recipes to add a spicy flavor. Mix everything in a glass or ceramic bowl, taste and add the lime juice, and salt if needed. Refrigerate for 2 hours to blend the flavors. Stir before serving.


Salt brings out the liquid, and the ingredients have their own juices that makes fresh salsa get more watery.

Hope this is helpful, but their are so many different ways to make this, and I don't know if you might be looking for a roasted or cooked version.

[rhett o rick]

6. My recipe

White Onion, chopped med 1/4 cup
Tomatillos about 12 oz
Garlic, minced 1 clove
Green Chilies 1/4 cup
Fresh Cilantro, chopped 1/2 bunch
Green Tabasco to taste
Lime Juice to taste
Salt

I am careful with the lime juice because it's so easy to get too much.

[procon]

9. Looks very similar.

Here's another idea that you might like. Coarsely smash 1 small avocado and fold it into the prepared salsa before serving. Adding a little avocado makes the salsa thick and creamy without overpowering the other ingredients. This kind of yummy stuff never least lasts very long so it shouldn't get watery.

[rhett o rick]

10. Sounds yummy. I always have avocado if available. But if you add to the sauce,

would it last long if stored in refrig. Avocados turn color quickly.

Always looking for recipes to use avocados.

[procon]

14. The lime juice should slow down the darkening,

but just eat it all up then no more worries.

Sure has made me want some salsa right now, but old mother Hubbard's cupboard is bare... although I do have a big wedge of chocolate cake left to sooth my hunger. LOL!

[rhett o rick]

15. I love shrimp cooked in a salsa verde sauce. nm

[Warpy]

8. That's the cure for watery salsa, but I'd probably just do it

to the ingredients before peppers are added. I want all the heat to stay in my salsa. I also hand chop because the food processor tends to bruise what it doesn't chop, adding to the water loss from the veg.

Tomatillo is especially watery. That's fine in soups and stews and tolerable in turkey carnitas but not so good if you want something to dip chips into.

[rhett o rick]

11. Thanks for the tips. I am not trying to make it chip-dip thick but I don't like to get my

tacos too wet. What about adding green tomatoes? They might add some firmness. I say this even though I don't have any green tomatoes. We had a wonderful tomato year with lots of tomatoes that ripened before the blight hit. They ripened so well that I didn't end up with any green tomatoes.

[Warpy]

12. Then definitely drain those chopped tomatillos

I find that I prefer their flavor cooked rather than raw, but YMMV. They still have seeds in liquid that you'll want to drain out. Recycle the liquid into your next batch of vegetable soup, it's fairly flavorful stuff.

Soggy tacos are no fun, especially when everything lands in your lap. You'll want it very nearly chip dip dry.

[rhett o rick]

13. Thanks and I appreciate your tip about chopping by hand in lieu of blender. nm

[Major Nikon]

16. There's a pretty easy way to do it

After you chop your tomatillos or tomatoes, wrap them in cheesecloth and squeeze the liquid out. I also do this with pizza sauce as well.

[dem in texas]

17. I'd cook the sauce if you are not going for the raw veggie crunch.

I make green pork tacos often. I usually make them from leftover pork roast which I pan fry like carnitas. Then put meat in soft corn tortillas, top with chopped cilantro and white onion. Serve with salsa verde and Mexican crema to spoon on top.

I make a salsa verde where I cook the tomatillos in a little water until soft. Then put in blender along with chopped green California chilies, one or two serrano or jalapeno chilies, chopped onion and salt. Stain and put in sauce pan and simmer until it cooks down. This is a spoon-on salsa verde, meant to be used with enchiladas or with tacos.

If you want one to eat with chips, made with raw vegetables, cut back on the raw tomatillos, maybe drain if too watery, but step up other ingredients which can soak up some of the liquid from the raw tomatillos. I agree with another poster, I don't much like tomatillos when they are raw.