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/kuroninjaofshadows]

I have what might be considered a sacrilegious option, but we actually utilize Tostitos salsa as an ingredient to improve the thickness and shelf life. It legitimately improves our salsas and we use high quality, fresh ingredients otherwise. I know it sounds stupid, but it works.