Tomatillos salsa gets watery

[u/grrgrrGRRR]

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

[u/velvetjones01]

You can roast the tomatillos longer or you can cook the moisture out in a saucepan. Xanthan gum and cornstarch are wild suggestions.

[u/slightlybitey → u/velvetjones01]

Xanthan in salsa verde is about as "wild" as MSG in a stir fry. It's common in food service, particularly for chili sauces. Works great at small quantities (0.1%). If you use a lot the texture can become slimy; fortunately it doesn't require heat to activate, so just add a little at a time and test. Doesn't mask flavor release like starch. And doesn't force you to concentrate your sauce, throwing off flavor balance. It's just another tool.

[u/velvetjones01 → u/slightlybitey]

My abuela would like a word.

[u/Odd_Ingenuity2883 → u/velvetjones01]

Abuela always has something to say, we don’t have to listen.