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Sep 16, 2008 04:52 PM

why does my tomatillo salsa gel?

I'm new to cooking with tomatillos but every time I've roasted them to make a salsa, the mixtures gels up while in the fridge? Is this normal?

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  1. Just a guess, but maybe because there's pectin in it?

    1 Reply
    1. What are the ingredients of your salsa?

      1. This happens with my salsa verde also. I just stir it up and thin it out. Obviously pectin in tomatillos.

        1. Thank you-I had no idea that they contain small amounts of pectin. I figured it was something I was putting in the salsa (garlic, lime juice, cilantro, onion and jalapeno). Thanks again!