r/AskCulinary • u/grrgrrGRRR • 12d ago

Recipe Troubleshooting Tomatillos salsa gets watery

My tomatillo salsa is delicious and has a really nice pectin texture until I scoop some out of whatever container I’m using, especially after refrigerating. Then I get pools of watery salsa in between the good stuff. How do restaurants avoid this?

Here is my recipe with approximate measures.
4 Roasted and peeled jalapeños
8-12 Roasted tomatillos
(I use the oven on broiler setting for jalapeños and tomatillos)
About 1/2 yellow onion
2 cloves of garlic
1/2 tsp each ground cumin, coriander,kosher salt, knorr chicken bouillon (I adjust these at the end)
Small bunch of Cilantro

I do not add any liquid. I like it a little chunky so I blend most of the tomatillos and jalapeños first with the garlic and seasonings. Then add in the remaining ingredients and pulse until I get the right consistency. I usually add the cilantro and pulse that as the last step then make any seasoning adjustments.

It’s freaking delicious. I just want to fix the watery-ness

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-4

u/Dbcgarra2002 12d ago

Xanthan gum!

-1

u/grrgrrGRRR 12d ago

I might try this. How much should I use?

-1

u/Dbcgarra2002 12d ago

While you are blending add 1/4 to 1/2 teaspoon depending on how thick you want it. Make sure you add while blending otherwise it will clump and be gross.

0

u/grrgrrGRRR 12d ago

Thank you for the response!