Just made some salsa, and it's a little too thin and not

Maybe chop up some tomatoes and add those.

>>7179658
I already have plenty of tomatoes in there, I just didn't mention it because I felt it was obvious

onion duh

>>7179664
Its obvious because thats the answer

>>7179675
I am unfortunately out of onions. Used up the last one making chili

>>7179652
>thin

You cook reduce over heat.. or, put it in the fridge, uncovered, and let it sit overnight.

So I guess I'll pick up some onions tomorrow. What kind would /ck/ recommend? I was thinking scallions

>>7179766
I usually just use regular white onions for salsa. No real reason to use scallions unless you want to add some thinly sliced for aesthetics or whatever.

Tomato paste will thicken it up. Tastes good to me.

>>7179773
I'll probably get those as well.

Salt, pepper, cayenne

you can use corn starch or food starch to soak up some of the water

>>7180170
Any specific varieties of those that are better than the others? sea salt versus table salt and actual peppers versus powder for example

>>7179652
More lime juice.

>>7179766
The scallion he was stabbed times four.

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>>7180615
This... and olive oil

>>7179652
Let it sit and pour off the liquid at the top maybe add some more lime juice after that because pouring off the liquid will take some of the juice away

>>7179652
>a little too thin
make a roux.

microwave it to get rid of the water you also leave it in a window during a sunny day and then it will evaporate

>>7179652
>frozen jalapenos
>radishes

Might as well throw it in the trash already

>>7181323
Is this a meme? What the fuck use would a roux be AFTER you've made the salsa?

>>7180178
this

dissolve some corn starch in like 1/4 cup of water, mix it into the batch.

Also, add some sort of oil.

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>>7181414

>>7181499
What do you think, Einstein?

>>7181499

Uhm, as an emergency mixture to thicken it?

Though I must say the idea of a roux in salsa at all is just plain strange.

>>7181516
spicy keys prank gone wrong gone sexual in the hood