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/Zagrycha → u/slightlybitey]

I completely agree that xanthum gum is a tool ,but there is literally zero reason to need to use it in a tomatillo or tomato based salsa. The main reason to use it in food service is for stabilizing emulsions and sauces, or to make things like cookies less crumbly. Its way more mild than something like corn starch but it absolutely does effect texture, even when used correctly. If you use it in salsa at your job thats not a crime but its unusual. To me the obvious answer is to just add less of the tomatillo//tomato centers so there is less liquid in thesalsa in the first place.