How To Thicken Salsa? (2 Effective Salsa Thickening Ingredients To Try)

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Salsa literally means “sauce” but we generally understand it to be a cooked or uncooked, spicy condiment made with tomatoes, onions, and chilies as a base. While salsa isn’t difficult to make at home, it can be tricky to obtain the right consistency.

Many home cooks find that their salsa turns out a little watery and flavorless compared to store-bought versions. Salsa can be used in so many ways from serving it over eggs to eating it with grilled meats, tacos, or quesadillas.

How To Thicken Salsa

It is worth perfecting your own version of this healthy, low-fat, delicious sauce. Read on for some tips about thickening your salsa and giving it that concentrated flavor punch you’re after.

Before we begin, we need to differentiate between cooked, saucy-type salsas and raw, salad-type salsa. Both can have the problem of being watery.

1. Cooked Salsa – How to Thicken

• • If you have problems with watery cooked salsa, you should consider using Roma tomatoes instead of ordinary salad tomatoes. Romas have more flesh and less juice so they are perfect for making tomato-based sauces. Ensure they’re very ripe for the best texture and fullest flavor.
  • Cook your salsa over low heat in a wide saucepan without its lid. Stir it frequently. Cook it down until it is very thick. Towards the end, when it becomes very thick, you will need to stir it constantly to prevent it from catching on the bottom of the pot and scorching.
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  • Once the salsa is almost done, add a spoon or two of tomato paste for extra thickness and flavor intensity. You may need to add a little sugar to balance any acidity.
  • Avoid adding cornstarch at all costs. This will alter the texture and flavor of your salsa.

2. Uncooked Salsa – How to Thicken

• • Again, use Roma tomatoes instead of other varieties. Romas contain less water and stay firmer for longer.
  • Do not add salt until you are about to serve your salsa. Salt draws water out of the ingredients, resulting in a puddle at the base of your bowl.
  • Chop your ingredients at the last minute. The longer your salsa stands, the waterier and mushier it will become.
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  • Adding avocados can help. Their creaminess tends to balance the wateriness of the tomatoes. Add the avocado at the last minute to prevent them from turning brown and becoming mushy.
  • If the worst comes to the worst and you end up with a bowl of watery salsa, simply tip it into a sieve over the sink, let the excess liquid drain away, then serve it in a clean bowl.

Best Spicy and Fruity Pico de Gallo

You need:

• 4 medium, ripe Roma tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and finely minced
• 1 small mango or 1 large peach, chopped
• ½ cup cilantro or parsley, finely chopped
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper

You do:

1. Mix everything together except the salt.
2. Cover and chill for later use and to let the flavors blend.
3. Stir in salt just before serving.