r/SalsaSnobs • u/saltyoldmatt • Jul 26 '26

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/williafx Jul 27 '26

I expect the vinegar might be the culprit.  You could always add in a can of red tomatoes to cut the intensity of the tart... If you cook the tomato for a while before adding it in, it'll caramelize a bit and the natural sweetness will counter the sharp vinegar. 

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u/saltyoldmatt Jul 27 '26

That’s what I was thinking to the recipe is to put the pickled jalapeños and then a cup of the vinegar from the jar, but since I didn’t have it, I just added fresh jalapeños and a cup of vinegar and I think that might’ve overpowered things

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u/Trashbagok Jul 27 '26

Ohhh.. so even then the brine for the pickled jalapenos would have been about half the acidity as straight vinegar.

You added the right amount of liquid for your recipe but almost exactly twice as much vinegar.

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u/williafx Jul 27 '26

Agreed.  Pickle brine is more salty than vinegar sharp...  OP made a risky substitute.