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Salsa and tomato acid

Answered on August 19, 2014
Created March 11, 2011 at 4:27 PM

We make salsa about once a year. To kill the acidity, we have always added sugar. Chemical level kill, not flavor. Any other ways that anyone knows of?

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3 Answers

1
Ef9f83cb4e1826261a44c173f733789e

on March 11, 2011
at 06:13 PM

I know different tomatos have different acid levels. I find yellow tomatoes to be less acidic than red. You can also cut back on the amount of tomatoes and replace with other veggies. Avocado should mellow out the acid, as would various fruits. I make salsa with grilled pineapple.

Edit: Mango is another fruit that is awesome in salsa.

0
9055f14c31610afd4d3068ec48eb6d90

(984)

on March 11, 2011
at 06:07 PM

Carrots? I know some tomato sauces use carrots to "sweeten"

0
A0b8c4cc369f93ee987ce15b1bf323fe

on March 11, 2011
at 05:34 PM

Perhaps you could go for something basic/alkaline. Cucumbers maybe?

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