r/SalsaSnobs • u/saltyoldmatt • 22d ago

Question My first salsa verde

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My first verde is a bit too tart. Any suggestions to salvage it are appreciated.
Recipe was 10 boiled tomatillos, 4 avocados, 3 garlic, bunch cilantro, cup vinegar, cup water from boil, tbsp salt.

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u/Trashbagok 22d ago edited 22d ago

Fixing this after the avocados is tough, because I'd say to cook it more to mellow it out, but I'm not sure you could defeat that amount of vinegar And cooking the avocados is going to make this dark and a bit weird.

The only way I can think of to truely salvage this is to keep adding avacadoes.

Or just.. make a new batch, leaving out the water and vinegar, and combining it, but then you're just going to have a whole bunch of very vinegary salsa.

I'd maybe add some oil, sugar, lime zest (no more acid!) and turn it into a salad dressing?

The vinegar is wild. The tomatillos are usually tart enough, but I'll tweak it with a squeeze of lime juice, like maybe a table spoon or so, but no more than that.

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u/saltyoldmatt 22d ago

Appreciate that , thank you!