Iām going crazy. About a year ago I switched from a roasted to boiled salsa verde, this recipe https://youtu.be/Wb1oPc6TqP0
I found my roasted would turn bitter maybe 1/4 of the time and I was sick of it. I though the bitterness was from over roasting. So I switched, and no bitterness for probably the first 20 batches. Than out of no where, the last 2 were inedibly bitter. I tired sugar and baking soda with little results. Same ingredients from the same store, same method. Iām washing the outside of the tomatillo with water, what gives
by Calxb
5 Comments
As far as I know, its before the season for tomatillos, maybe it’s just that they aren’t the best quality right now?
When buying tomatillos select the more yellow ones instead of the green ones, those are more acidic and when cooked turn bitter.
I like acidic salsas but my mum doesn’t so she adds a drop or two of honey whenever she uses tomatillo, also a small red tomato helps bring the bitterness down a little.
Tomatillos can be easily overcooked and turn bitter.
When boiling or roasting, be very attentive to their color. The exact point is whet they start to change color, from green to yellow-ish. If you let them turn totally yellow they will get bitter.
Dont make the mistake of taking those out of the fire and let them in the same hot water, once they start to change put them on a cold plate and reserve.
I was making salsa verde last weekend and got the same bitter result. It ruined my entire mood. I think we just got bad batches.