Making salsa tip

[croixflats]

Here is a version of a salsa recipe with a a little tip.

Its a basic recipe of tomatoes, variety of peppers, garlic and onion. I also throw paprika and cayenne powder and garlic and onion powder I feel the powder gives a bit of thickening base.

And now the tip. You no when you go to make salsa it becomes watery and you go in with a chip you come out with the fruit and not much of the juice where a lot of the flavor is.

ARROWROOT is the answer. Its like corn starch but can thicken at lower temperatures

I like to use polish linguisa tomatoes(if you were wondering those odd shaped tomatoes were) they are very meaty as you can tell. Then I will add like a brandywine tomato to give it some brightness to the taste.

Before thickening the juice.

What I do is dice everything up and throw in a bowl then add some salt to draw out the liquid and soften the peppers and onions. After things sit a bit I will drain the liquid into a sauce pan heat up and add around a teaspoon and a half of arrowroot to a couple on table spoons of liquid I held back to make a slurry then I add that to the heated juice and stir till thick like a gravy then add that to the salsa after it cools a bit.

Finished product not sure if you can tell the difference between before and after but believe me when you go in with the chip you get it all juice and fruit and the thickness binds all the flavors together.

All tomato's, peppers and onion from the garden. Walla Walla onion. Anahiem pepper, Hallopino pepper(roasted) Green bell,Ancho pepper, Tie chili pepper. Polish linguisa tomato, Brandywine tomato.