So my girlfriend makes this great Mexican salsa, its not nearly spicy enough for me but it still has a great flavor. Only problem is its very watery and runny. So i was wondering if anybody had any ideas how to thicken it. We've tried tomato sauce but even when we ad more spices to compensate it still tastes off. any suggestions are welcome. Thanks
Corn starch?
Use the "Roma" style tomatoes, the small firm Italian style ones that are about the size and shape of large eggs. They have very firm flesh and don't have much of the runny seedy goop inside, you can probably even get away without coring them. Dice those up with your sharpest knife. Using those as the base for salsa will make it chunkier and less runny.
Also, more minced onion.