I have two suggestions. First, if you are using it in the cooking itself, try switching to Pace Picante. It clings to the ingredients a lot better than salsa.
Second, if you're just using the salsa to top the foods after cooking, keep the salsa really cold right up until you use it. That should help reduce the watery factor.
How do you keep salsa from making burritos runny? I love using salsa with any Tex-Mex or Mexican cooking, but it's a pain to have to strain a lot of the excess liquid away...and that liquid tastes good! So if you have ideas on how to thicken salsa without affecting the taste, please let me know! I hate to waste good salsa!
