Help, chile verde came out bitter. How can I fix it??
Help, chile verde came out bitter. How can I fix it??
by Complete_Driver_1365
12 Comments
JetKeel
Salt or acid would be my first shot.
Next time a good char on everything can bring out some different flavors.
el_smurfo
Excessive blending of foods like olive oil and onions can make them bitter.
GuyWithRealFakeFacts
A little sugar, salt, and acid. If it’s really bitter, a little bit of baking soda might work (it works for the metallic flavor in canned tomatoes, so I’m just guessing it might be similar). If you try the baking soda I’d try just a small pinch in about what you have there, then add a bit more if it doesn’t taste any different.
GaryNOVA
What is your recipe?
Winter-Shopping-4593
A little sugar can dull the bitterness.
Is it bitter from too much acid, or too much char on the ingredients? You could always add more fresh ingredients to thin it down.
BeagleBackRibs
Agave syrup or other sugar
sochamp
2 cups water
Illest-Environment
too much tomatillo? if you used any
SiggyLuvs
Did you char the garlic too much? That has ruined a salsa before for me.
T0xicTrace
I think it has to do with overcooking the tomatillos.
Mattrapbeats
If you roasted ur vegetables, try taking off some of the charred skin
Amazingrhinoceros1
Natural bitterness reduction is honey or agave…
I wouldn’t recommend just straight up granulated sugar, just for personal reasons.
I don’t have a basis for my reasoning other than, you’ve spent the time and crafted a home made salsa. . .
It ended up bitter for whatever reason. . .
Adding table sugar seems *sac-religious. . .*
It doesn’t make sense; I get it, but I think if you nail a recipe with ***ANYTHING***, and it requires a sweetness correction, *something* other than granulated sugar to correct your course means you’ve made it.
. . . . . I’ll take my downvotes, I just feel how I feel
12 Comments
Salt or acid would be my first shot.
Next time a good char on everything can bring out some different flavors.
Excessive blending of foods like olive oil and onions can make them bitter.
A little sugar, salt, and acid. If it’s really bitter, a little bit of baking soda might work (it works for the metallic flavor in canned tomatoes, so I’m just guessing it might be similar). If you try the baking soda I’d try just a small pinch in about what you have there, then add a bit more if it doesn’t taste any different.
What is your recipe?
A little sugar can dull the bitterness.
Is it bitter from too much acid, or too much char on the ingredients? You could always add more fresh ingredients to thin it down.
Agave syrup or other sugar
2 cups water
too much tomatillo? if you used any
Did you char the garlic too much? That has ruined a salsa before for me.
I think it has to do with overcooking the tomatillos.
If you roasted ur vegetables, try taking off some of the charred skin
Natural bitterness reduction is honey or agave…
I wouldn’t recommend just straight up granulated sugar, just for personal reasons.
I don’t have a basis for my reasoning other than, you’ve spent the time and crafted a home made salsa. . .
It ended up bitter for whatever reason. . .
Adding table sugar seems *sac-religious. . .*
It doesn’t make sense; I get it, but I think if you nail a recipe with ***ANYTHING***, and it requires a sweetness correction, *something* other than granulated sugar to correct your course means you’ve made it.
. . . . . I’ll take my downvotes, I just feel how I feel