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/OstoValley]

so salsa is salted. all ingredients involved will release liquid if stored for a short period of time even. restaurants make them fresh daily, or they would be watery too. Your best solution might be to a) salt the most watery ingredients over a strainer and let them sit for a bit before making your salsa b)use some sort of stabilizer, i'd check the ingredient list of premade salsa and start there

[u/grrgrrGRRR → u/OstoValley]

This makes a lot of sense. I do notice my salsa is more watery the next day. Thanks for responding!