Re: [CH] Salsa thickener

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A trick for thicker salsa:

You need to remove some of the water in the tomatoes.  So, freeze the
tomatoes.  Then thaw them but not quite - just enough to make the water
come off.  Dump it and freeze them again.
Then thaw completely, pouring the water off again.  I can't use this for
my commercial products - not per USDA code - but I can do it for what I
eat at home.

Also try pepper powders rather than fresh.

--
Robert Farr
(540) 668-7160
Check out http://www.chileman.com
for ALL Natural Cooking & Grilling Sauces!

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