Tomatoes too hot
Posted 28 June 2011 - 07:54 PM
Posted 30 June 2011 - 01:54 PM
I decided to make another batch using all bell pepper. I mixed it with the hot batch and canned it. Still a little too hot, but not too bad. So can anyone tell me if I can just use less total peppers, or do I have to add milder peppers to make up the total amount called for?
I am trying the recipe in "So Easy to Preserve" on page 68 (Chile Salsa). I believe Dave has said that was the recipe he uses for 'Ro*tel style tomatoes. My first batch is delicous, but too hot for me. I used 2 lbs. of roasted Aneheims. Could I make another batch without any peppers and mix with the hot batch to cool it down a bit? I think I have read that you can use less peppers just not more?
Posted 30 June 2011 - 05:27 PM
Go ahead and leave the peppers out or cut down on them, Trudy. If you don't miind a little sweetness, adding a pinch of sugar will help it not taste so hot.
Posted 30 June 2011 - 06:57 PM
Posted 01 July 2011 - 06:13 AM
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Posted 01 July 2011 - 03:04 PM
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