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?
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!
This happens with my salsa verde also. I just stir it up and thin it out. Obviously pectin in tomatillos.
What are the ingredients of your salsa?
Just a guess, but maybe because there's pectin in it?
Bitsubeats, close enough. How about pectin-like?http://www.foodtv.ca/content/recipes/...
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