Salsa

Roland said:

Can anyone suggest a quick remedy to cut the acid flavor from using too
many tomatoes and other hot peppers when making my salsa. The heat from
the peppers is fine, would just like to calm the over flavor. Many
thanks...

Typically, you would use something sweet, like a pinch of sugar, to
counter the acidity.

--
Clay Irving <[email hidden]>
Uh, yeah. Well, that's my mistake for the year...
- Larry Wall

In article <[email hidden]>,

Roland said:

Can anyone suggest a quick remedy to cut the acid flavor from using too
many tomatoes and other hot peppers when making my salsa. The heat from
the peppers is fine, would just like to calm the over flavor. Many
thanks...

You can neutralize the acid a bit with a sprinkle of baking soda. Use a
light hand! Are you canning it? It's needs to be acid for safe
waterbath processing and you shouldn't mess with it.

The peppers, btw, are not causing it to be acidic -- they are a low-acid
vegetable.

The addition of sugar will make it -- sweeter, not less acidic.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>,
"Roland" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Can anyone suggest a quick remedy to cut the acid flavor from using too
many tomatoes and other hot peppers when making my salsa. The heat from
the peppers is fine, would just like to calm the over flavor. Many
thanks...

You can neutralize the acid a bit with a sprinkle of baking soda. Use a
light hand! Are you canning it? It's needs to be acid for safe
waterbath processing and you shouldn't mess with it.

Well, yes, baking soda (sodium bicarbonate, an alkalai) will reduce the
acidity (pH).

Quoted message said:

The addition of sugar will make it -- sweeter, not less acidic.

Technically. For taste, however, sugar when added to salty, sour, or acidic
dishes reduces these tastes and gives a different flavor. The original
poster indicated "cut the acid flavor" and "calm the over flavor", so I
assumed a flavor adjustment.

--
Clay Irving <[email hidden]>
Where is human nature so weak as in the bookstore?
- Henry Ward Beecher

In article <[email hidden]>, Clay Irving

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
"Roland" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Can anyone suggest a quick remedy to cut the acid flavor from
using too many tomatoes and other hot peppers when making my
salsa. The heat from the peppers is fine, would just like to calm
the over flavor. Many thanks...

You can neutralize the acid a bit with a sprinkle of baking soda.
Use a light hand! Are you canning it? It's needs to be acid for
safe waterbath processing and you shouldn't mess with it.

Well, yes, baking soda (sodium bicarbonate, an alkalai) will reduce
the acidity (pH).

Quoted message said:

The addition of sugar will make it -- sweeter, not less acidic.

Technically. For taste, however, sugar when added to salty, sour, or
acidic dishes reduces these tastes and gives a different flavor. The
original poster indicated "cut the acid flavor" and "calm the over
flavor", so I assumed a flavor adjustment.

Sure. And I was thinking about reducing the acid without adding a sweet
taste. I hope he finds at least one of our replies helpful. :-)
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.