In article .com>,
"Roland" > wrote:

> 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.