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