I love salsa, but I don't like the thick chunky salsa, I like the thin runny salsa but whenever I try to make thin and runny salsa recipes always say to put it in a blender but when I do, it come out as a purée no matter how I do it in a blender. So I am asking anyone out there how do I make good quality thin runny salsa without out it turning into a purée? Thanking you in advance. ;)

Here's a link to my favorite recipe site (I registered there and keep a Recipe Box):
Homemade Salsa Secrets - Allrecipes (http://allrecipes.com/HowTo/Homemade-Salsa-Secrets/Detail.aspx)
At the bottom there is a link to many recipes and they all have reviews. I agree with you that I would never run a salsa through a blender. I guess you'll be doing some extra fine chopping! :)

Good luck!

Try using a food processor instead of a blender

Hi! I love chopping things (I swear it's my hobby), and you can get great, really fine results with practice. However, if you are using a food processor or a blender, it will really help if you just pulse the salsa. Instead of holding the button down, give it a few staccato-like taps. Stir and repeat if necessary. Let us know how it turns out! :)

I love salsa, but i don't like the thick chunky salsa, i like the thin runny salsa but whenever i try to make thin and runny salsa recipes always say to put it in a blender but when i do, it come out as a puree no matter how i do it in a blender. so i am asking anyone out there how do i make good quality thin runny salsa without out it turning into a puree?? Thanking you in advance. ;)

Making salsa does not take much time, whole jap. In their own juice,whole peeled tomatoes in their own juice, blend slowly,not purée ,not chuncky good luck...

Try chopping the tomatoes really small and the onions and jalapeños and then purée a little little water with tomatoe paste and a little bit of ketchup... then mix it add salt, oregano and cilantro if u'd like... n a little bit of orange juice is good too but just eyeball it don't make it too watery I don't know how much your making so I can't give you the right amounts but just try it a little at a time a couple of times... its jumy

try chopping the tomatoes really small and the onions and jalapenos n then puree a little little water with tomatoe paste and a little bit of ketchup... then mix it add salt, oregano and cilantro if u'd like... n a lil bit of orange juice is good too but just eyeball it dont make it too watery I dont know how much your making so I can't give u the right amounts but just try it a little at a time a couple of times... its jumy

... ketchup? Oregano? Tomato paste? Orange juice? Did you come up with this recipe on your own, or did you get it from a source?

Ingredients in a classic Mexican salsa: ripe tomatoes, fresh jalapeños or serrano chiles, fresh cilantro sprigs, garlic (optional), onion, lime juice, salt.

greenclover, come and give us an update! What worked for you?

Actually no I didn't make up myself... I worked at a Mexican Restaurant and the chef thought me how to make it... People used to come in just to buy the salsa... Garlic, lime juice greenclover?? I guess everyone has their own recipes... I was just giving a suggestion...

Cooks.com - Recipe - Everyone's Favorite Salsa (http://www.cooks.com/rec/doc/0,1715,129176-250198,00.html)

Check out this recipe. I haven't tried it yet but I'm going to. I love the salsa they have at Chili's and this sounds like it might be somewhat like that. I agree with everyone else though, that you should probably use a food processor rather than a blender and if you have to use a blender use one of the lower settings.

Eljay, I was really asking. Some people add fruit (like mango) to savory salsas. Knowing if these ingredients have withstood the test of other people helps to understand the situation better. Thanks for sharing that last bit of information.

Also, just so you know, "greenclover" is the name of the OP. it's not an ingredient. Also, unlike ketchup, lime juice is a classic mexican ingredient in salsa.

Hi everyone I am giving you the update on my salsa situation, well let me say the pulseing of the blender does not work it still makes it similar to a purée. the thing that does help and of course would take forever, is to boil the tomatoes and remove the skins and squash it through a sive/mesh thingy, then you add all your other ingrediants and it comes out to the most amazing consistancy leave it in the fridge for 30 min all the flavours are just out of this world. So this is how I make salsa after many hours of experimenting. Thank you for all your info. Oh and have a great thanks giving.
Cheers!