I love salsa, but i dont like it chunky. How can i make a good salsa with out the chunks?

Answer 1

I guess I would just make it regular and put it in the blender.

Answer 2

I mix mine in the blender and add a little tomato sauce to thin it out because I like salsa a little runny.

My Salsa Recipe

2 cans Chopped Tomatoes with Jalapeno Peppers
1 can Diced Green Chiles
1 Green Onion chopped
1 tbsp. chopped garlic(from a jar)
1-2 5 oz. cans tomato sauce(depending on how runny you like your salsa, using at least one will aid in getting out the chunks.)
1/2-1 tsp. salt (to taste)
1 can Diced Jalapeno Peppers(only if you want an extra kick)
A dash of tobasco sauce

Pour all ingredients in blender, pulse a few times on "chop" setting til the salsa is the desired consistency. Pour salsa in an airtight container then refrigerate for a few hours before eating to allow the flavors to blend. Enjoy!

*This recipe is super-easy to make because almost everything comes from a can, but it is pretty high in sodium so not the best thing if you are on a sodium-restricted diet.

Answer 3

Make it like you normally would and then put it through a food processor or blender. Some stores sell salsa that isn't chunky if you don't feel like making your own. You could even buy the chunky one and puree it in the blender.

Enjoy your Salsa!

Answer 4

Here's how we do it at my house.

Fresh Red Table Salsa

3 large very ripe tomatoes (~2#), cored and quartered
1/2 cup tomato juice
1 small jalapeno or other fresh chile, chopped (remove seeds for mild salsa)
1 medium red onion, quartered
1 medium garlic clove, peeled
1/2 cup chopped fresh cilantro
1/2 cup juice from 4 medium limes
salt to taste
Blend everything together in blender or food processor to desired chunkiness. Put the salsa in the fridge for 8+ hours (the longer the better). Enjoy!
And remember not to let it sit in the fridge too long without using, it will ferment. If is does you'll know it, you'll see bubbles and if your were to taste it it would have a "tinny" flavor.

Things we have learned with this recipe:

Be careful with the lime juice. Some people prefer less; others prefer more. We like it, so we use 3/4 cup.
If, like me, you’re not a fan of cilantro, be sure the leaves are chopped fine. You may want to reduce the cilantro to just 1/4 cup. (I leave it out alltogether)
For optimum flavor, follow the Rule of Garlic: “Always add five times the amount of garlic called for by the recipe.” In this case, use five cloves of garlic instead of one clove. (I usually puts in 2-3 cloves.)
To vary the heat of the salsa, alter the number of chiles (in particular, the quantity of seeds from the chiles). It tastes great even without them.

Answer 5

You can put most any salsa in a food processor or blender and make it smoother. Here is my favorite smooth salsa recipe - I use roasted vegetables.

2 cloves garlic, peeled
1 small red onion, peeled and quartered
1 jalapeno, seeded and quartered
8 plum tomatoes, quartered
1 cup cilantro leaves, washed and dried
Juice of one lime
2 tablespoons olive oil
Salt and pepper

Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.
Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.

Answer 6

I agree with the first post -- put it in the blender. The blender will turn the tomatoes pink and frothy at first. Give the salsa about 10 minutes to calm down before you serve it. The pink frothy will go away.

You can also use a food mill or a stick blender for a less drastic result.

Answer 7

Cut up your favorite veggies to go into the salsa, and then toss it in a food processor or blender. Puree it until it's the consistency you want! I could never live without my food processor. I even have a mini one for chopping small amounts! It's a great investment!!

Answer 8

Use a hand blender to puree it all. Or a food processor. I hate tomato chunks too.

Answer 9

Maybe you could start with a chili like base of tomato paste and water to make it thin and then mix it with finely chopped vegetables.

Answer 10

yeah i would have to say make it the way you like it and throw it in the blender, untill smooth.