Quote:
Originally Posted by Salsacharley
You can adjust the consistency of your salsa/sauce by how long you run your immersion blender. Short shots will leave chunky material. Long runs will liquify.
I don't have any tomatoes I am planning on blending right now, but here is a jar of tabasco and red biquihno peppers I have been fermenting for a couple of months. The first pic shows the untreated pepper solution and the seeds are quite visible. The second pic shows the solution after running the immersion blender for a couple of minutes. There are traces of seeds in the solution but none are intact.
The third pic shows the solution in a sauce bottle ready to use.
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Thanks for the pics! I wasn't planning on liquifying the tomato, just busting it apart. And pepper seeds are more brittle type of seed, and they don't have a gel surrounding them. The larger tomatoes with big seeds I can see possibly getting bruised if they don't have gel.... but the small currant size tomatoes with seeds maybe 1mm in size, similar to tomatillos I must question if the seeds would face the same fate.