Re: [CH] Salsa thickener

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> If *forced* to use canned tomatoes

Well, if it isn't summer you are definitely better off using canned tomatoes
than the tasteless fresh ones.

>definitely drain them first, and actually, I'd even put them in a strainer
and press more liquid >out of them.

I always do.  The juice can be used for bloody marys or some such.

Also, I usually strain out the solids and cook down the liquid over somewhat
high heat, and then put back the solids (not just for salsas, but for
general sauce thickening as well).  That way, you don't over-cook the solids
and/or loose taste.

>I'd stay away from the 1/2 cup (!) of olive oil

Oil (or butter) works fine for thickening sauces based on reduced wine or
eqq yolks, but will not help otherwise.

Tom

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