Re: [CH] Making Salsa
David Anderson (squtch@gmail.com)
Sun, 21 Aug 2005 23:44:38 -0700
Try using rice vinegar, preferably brown rice vinegar if you can get
it. While you are still adding acid, it is not as sharp as the other
sorts you could add, ans has a bit of a sweetness to it.
You can also try adding just a little bit of sugar.
Personally, I like making my fresh salsas with cherry tomatoes, where
the extra sweetness seems to balance out the other acids just about
perfectly. Not to mention thinner skin and easier to cut into salsa
sized pieces.
Dave
On 8/21/05, Linda Hutchinson <lipant@sympatico.ca> wrote:
> I have gotten to be pretty good at making salsa, with lots of
> home grown peppers and tomatoes. Also adding some canned
> tomatoes.
>
> One thing I can't quite get right, is, the salsa is quite..
> acidic? Does that make sense? I want it to be smoother, not so
> sharp tasting. This is apart from heat, which I like.
>
> Anyone have any ideas?
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Linda
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Some people try to turn back their odometers. Not me - I want
> people to know WHY I look this way: I've traveled a long way and
> some of the roads weren't paved.
>
>
>