Roasted Jalapeño and Heirloom Tomato Salsa - Method 4

My original salsa recipe already has three preparation methods, but a couple of months ago I decided to try a different approach for reducing the watery consistency that's inevitable with fresh tomatoes. Not only is this new salsa a success, but the flavor gets rave reviews. I still use the other three methods with a variety of dishes, but for beef nachos I'm sticking with method 4.

The original recipe is here, Roasted Jalapeño and Heirloom Tomato Salsa, but if you're already familiar with it I'm including the new method below.

• Drain and Reduce - This is now my preparation of choice when using the salsa for nachos. (Notes also included in the original post.)
  • Follow the recipe through the purée step, then place a fine mesh strainer over a bowl and pour everything into it. Gently move the mixture around to help remove the liquid.
  • Let the strainer rest over the bowl for a few minutes and then gently move the tomatoes around one more time. Note: There will still be some liquid in the mixture and that's fine. You're not trying to dry out the tomatoes.
  • Transfer the rendered liquid to a small saucepan and reduce over medium-high heat until it equals about 1 to 2 tablespoons.
  • Let the liquid cool and add it back into the salsa.

That's it! If you can resist drinking the reduced juices (so concentrated and delicious) you'll be good to go.