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Anybody know what might work to correct the bitterness I got from Blendtec blending fresh tomatoes, onion, jalapeño, cilantro, and garlic salsa?

  • Are your ingredients fresh or cooked? Could you tell us how much of each you used? – Catija Aug 7 '17 at 23:17
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    The Jalapeno seeds and membranes could be the culprit, depending on how many you used. – GdD Aug 8 '17 at 7:46
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    Tomato seeds may be a problem, also. – Cindy Aug 8 '17 at 8:09
  • related : cooking.stackexchange.com/q/14845/67 – Joe Aug 8 '17 at 19:26
  • Your garlic could be rancid (or green) – Adam Aug 8 '17 at 19:41
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If the problem is just a little bitterness on the tongue, salt is usually the best foil. If you can find out where the bitterness came from by sampling other pieces of your raw ingredients, you can try upping the ratio of other ingredients to temper it.

Advice more specific than that would require a crystal ball, I'm afraid. If it's really quite noticeable, then you're probably better off making a new batch with new ingredients.

Good luck!

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Maybe a bit of sweet. Experiment with sugar, honey or applesauce.

  • This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post. - From Review – Divi Aug 8 '17 at 21:44
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    @Divi The sated question is how to correct. How is this not an answer? – paparazzo Aug 8 '17 at 23:05
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    @Paparazzi it's a guess. Answers need to actually answer the question. If the OP would like to rephrase their answer as a statement and support it with some personal experience, that would be an answer. As it is, it's a guess. – Catija Aug 9 '17 at 16:05
  • @Catija Since Matt does not have the salsa in front of him to try so all he can do is guess. – paparazzo Aug 9 '17 at 16:09
  • @Paparazzi: As Catija commented, this seems more like a commentary, if it could be rephrased a bit with some possible solutions instead of leaving it to the OP to experiment , it could be a proper answer. – Divi Aug 9 '17 at 22:16
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My guess would probably be the garlic, if it's a fresh salsa. That's going to impart a certain amount of bitterness if everything is left raw.

A couple suggestions (I'm just spit-balling here) - maybe roast the garlic and add roasted garlic paste, instead of raw garlic (also, garlic carries botulism bacteria, which is why it is not recommended that people make homemade garlic-infused oils).

Another might be to leave out the garlic altogether. People rave about my fresh salsa, and it's just cilantro, lime juice, salt, jalapeno, sweet onion and tomato.

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