how can i make fresh salsa that isnt watery?

Pico de Gallo is salsa without all the juice.

If you use fresh ingriedients, use Roma Tomatoes, they have less juice and pulp (best)

If you use canned tomatoes, drain them very well and chop on a board instead of a processor to get out the pulp/juices

A basic recipe:

8 +/- Roma tomatoes chopped or 1 big can of whole peeled tomatoes (very well drained and chopped w/o the food processor)

1 red onion chopped

3 green onions chopped

2 cloves garlic diced

About 1 tsp Oregano

Salt, Pepper, to taste

Peppers (I use chiltepins) but you can use pequins or jalepenos

Cilantro fresh/chopped

Juice of one lemon

Mix and refrigerate

It's the tepins or pequins that make the difference in this salsa. Crush the pods, they are VERY hot, so use only a very small handful (about ten or less). The taste is very good and it's very hot at first, but the heat goes away quickly and people ALWAYS go back for more!!!

*many people cook and peel their tomatoes, but I never have time for that, I just use Romas and it comes out delicious. You can double the recipe if you feel it does not make enough for 15 people.

When you get ready to prepare your tomatoes, make sure you squeeze all of the "guts" out of them. Get rid of the goopy gel with all the seeds that are inside the tomato. Use just the meaty outsides.

You will find that you use many more tomatoes than you normally do, but the flavor is intense and not watery.

Also, after you chop each veggie that you'll use in the salsa. wrap it in a piece of cheese cloth and suspend it over the sink and let it drain...then squeeze it dry.

Cut your tomatoes cross-wise and spoon the seeds out before making your salsa, that's normally the only source of liquid in salsa.

Good Luck, Happy New Year

Two ideas for you to try...

First, try using Roma tomatoes for your salsa. They have much less juice than other varieties.

If you can't find Roma tomatoes, cut your tomatoes ahead of time, salt them to draw out the juice, and let them drain in a strainer for a few hours before actually making the salsa.

When you make your salsa, make sure to seed and drain the tomatoes. I love salsa with a little kick, so drain your tomatoes before you add them to the rest

of the sals to make sure the seed to the jalapenos dont fall out.

Are you making salsa or pico de gallo? Traditionally it is the same ingredients (tomatos, onions, peppers, garlic, cilantro), but salsa is cooked and pico de gallo is fresh. Cooking down the salsa should remove the extra water.

Garden Salsa

6 medium tomatoes, finely chopped

3/4 cup finely chopped green pepper

1/2 cup finely chopped onion

1/2 cup thinly sliced green onions

6 garlic cloves, minced

2 teaspoons cider vinegar

2 teaspoons lemon juice

2 teaspoons olive oil

1 to 2 teaspoons minced jalapeno pepper

1 to 2 teaspoons ground cumin

1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

Tortilla chips

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

http://recipes.tasteofhome.com/eRMS/recp.aspx?reci...

Most times, salsa is watery because people don't seed/drain their tomatoes.

Your water problem can be rectified at the ''diced tomatoes step''. After you dice the tomatoes, salt them and let them set in a colander or sieve and drain for an hour. (the salt helps to dehydrate the tomatoes and adds flavor!)

Check out the ´fresh salsa´on this site:

http://recipesforsalsas.blogspot.com/

There´s so many great recipes here.....