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Acidity in Salsa Verde

Bazel Dec 9, 2011 12:20 PM

Getting ready to make a batch of a tomatillo salsa verde. In the past I have found the end result too acidic - any tips or suggestions?

Recipes is pretty much tomatillo, serranos, onion, garlic, salt, cumin, oregano and cilantro.

  1. weezieduzzit Dec 3, 2012 04:09 PM

    A tiny pinch of baking soda will neutralize some of the acidity without altering the flavor, a tiny amount like 1/8 teaspoon.

    1. Bacardi1 Dec 3, 2012 03:28 PM

      While fresh tomatillos are nice, & I use them frequently, I've also used the canned very successfully, & they're WAY less acidic than the fresh. You may want to buy a can & just try it as an experiment some time.

      1. absurdnerdbird Dec 9, 2011 12:58 PM

        Add a little bit of sugar.

        1 Reply
        1. re: absurdnerdbird
          luckyfatima Dec 3, 2012 03:37 PM

          I second that. Just a pinch.

        2. DiningDiva Dec 9, 2011 12:30 PM

          Are you roasting the tomatillos first before blending? If not, try that, it may reduce the acid some. Unless you're already using an insane amount of salt in your salsa, you might want to think about increasing the amount of salt you're using. In the U.S. we tend to undersalt salsas and often times a little additional salt will round out and enhance flavors (especially for chiles)

          Also, don't be afraid to balance your final product out with some sugar.

          1 Reply
          1. re: DiningDiva
            shanagain Dec 9, 2011 04:19 PM


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