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Old 01-26-2006, 09:11 PM   #11
Head Chef
Join Date: Aug 2005
Posts: 1,313
I would suggest a "spoonful of sugar"...(maybe two). Many times that's enough to cut the "bitterness" which is sometimes just the tomatoes. I use 1/2 cup in mine...but I use a gallon of diced tomatoes. It is definately not "sweet"...but it is not bitter either. Good luck!

You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
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Old 01-27-2006, 08:53 AM   #12
Assistant Cook
Join Date: Dec 2005
Posts: 4
Hey guys, just wanted to give you an update.

I've been working out the kinks in my salsa recipe, and I think I have it down.

I figured out what the original off flavor was - onion. The amount of red onion I used was was too much. I cut it in half and changed to a sweet onion, and voila!

Here's my recipe to date:

2 green bell peppers
1 red bell pepper
1/2 large sweet onion
6 jalepenos
1 habanero
2 carrots or 1 large handful baby carrots
1/4 teaspoon cumin
Leaves from 1 bunch cilantro
2 teaspoon salt
7 Roma or Plum tomatoes
2 teaspoons lime juice
2 teaspoons lemon juice

Of course it tastes better after a day or two in the fridge.

Thanks again to everyone who helped me out!

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