What is the best blending technique for a smooth salsa?

Question

My salsa is always either too chunky or too watery after blending. When I try to get a smooth consistency I run the blender too long and end up with a thin, frothy texture that does not coat anything. When I pulse it the chunks are too large.

Is there a technique for getting a smooth but body-having salsa from a blender?

SalsaSam · Answer

The watery problem is a pre-blending issue, not a blending technique issue. Roast your ingredients until they collapse and give up their water — for tomatoes until they are almost dry on top, for tomatillos until they soften completely. Then strain the blended result through a medium sieve, discard the solid portion, and add the drained liquid back gradually until you reach the consistency you want. You have full control over the final texture this way.

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