Is there a way to thicken fresh (uncooked) salsa?
I'm starting to harvest lots of nice tomatoes from my garden now and I made a tasty batch of salsa with some of them today. The only problem is that it seems a little watery and tends to come dribbling out of my tacos and fajitas so I'm wondering if there is someway to thicken it up a little. If I was cooking it I'd just use a little cornstarch but I'd like to keep the tomatoes chunky and fresh so I'd rather not heat it. Any ideas?