I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have.
Right now I play with these ingredients:
- Lime Juice
- Garlic Salt/Cumin
This seems pretty basic stuff for salsa, but it has a pretty water'd down feel no matter how I swing it. How do I get the tomato base that some of the classic salsa's have in order for everything to hold on the chip a little better?
I really wanted to accept two answers because I like both depending on what I am doing. For a fresh salsa(pico de gallo) straining the juice from the tomatoes seems to work really well. But for the thickness I was going for the key was experimenting with Tomato Paste/Cooking the salsa. I am able to get a much thicker salsa that I enjoy much more. I did learn how to create killer pico de gallo from this though.