In article >, Clay Irving
> wrote:

> On 2005-01-19, Melba's Jammin' > wrote:
> > 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.
>
> Well, yes, baking soda (sodium bicarbonate, an alkalai) will reduce
> the acidity (pH).
>
> > 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.