Questions tagged [salsa]

I bought a half gallon of picante sauce, and it was way too thin. I put in tapioca flour to thicken it, but added too much (when I warmed it up to blend in the flour). Now it is so thick and jelly-like that it won't pour out of the container without…

I am cooking a salsa that requires cumin in a large industrial kettle. It takes at least 2 hours to cook it down. When cooled off, it has a smoky flavor. So far, I don't want to use a substitution. I have thought about adding the cumin in for…

My salsa's taste ok when eating, but the following morning there is a dreadful after-taste in our mouths. This doesn't occur after eating salsa at a restaurant. Recipe: red onion, 1 clove garlic, tomatoes, basil, chille (seeds removed), olive…

I've watched a lot of videos on YouTube: 90% of people doesn't know anything about cooking. What they do is they make salsa in a blender (not in a food processor)!!! As a result, their salsa is not salsa, it's sauce, puree, disgusting foamy…