Re: [CH] Making Salsa
Russ morgan (rmorgan@technh.com)
Wed, 24 Aug 2005 14:13:09 -0400
Linda,
The only way that I know to make something less acidic is either don't add as much acid or add a greater amount of base to neutralize it. Since not adding the tomatoes is probably out of the question when making salsa, adding a base is the answer. Baking soda (not much of it either) will do it. I believe that a potassium chloride like a salt substitute may work as well.
In my experience sugar does cut the taste buds perception of the acid, but any form of glucose will also e.g. corn syrup etc. If you want to keep it low carb you can experiment with a small batch using stevia or some other substitute. It is all about fooling the taste buds here, you would only be masking the acidity.
Another trick is to change the type of tomato that you're using. There are many and some that have a much lower acidity level than others.
I faced the same problem with tomato sauce and ended up changing the tomato.
Russ
>>> "Linda Hutchinson" <lipant@sympatico.ca> 08/21/05 02:37PM >>>
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?
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Linda
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