Green chili made with tomatillos and both fresh and tinned chile peppers,
I learned something. The amount of tomatillos I used caused the whole batch to be way too much acid. I pondered what I could add to counteract that so it doesn't taste so tart.
What should I add?
I added one level teaspoon of baking soda. It foamed up exactly like the 3rd grade volcano demonstration. It kept foaming and foaming and foaming and as it boiled it continued foaming even more. It foams up like the dramatic moment of making caramel, like dropping rice noodles into oil, like popcorn at its climax of popping, except better than all that. And it altered the pH to pleasantly acidic and not tart-candy like acidic.
My next batch will use poblanos and tomatillos and that will be better.
2 comments:
Crushed Pineapple
That sounds great. There's still some left. I'm going to add it. Thanks for the idea.
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