[Sca-cooks] chili question...

[Pixel, Goddess and Queen]

> 
<snip>
> 
> Damned if I know- I just got the ingredients, and as near as I can tell,
> it's Yuppie PC chili.
> 
> "The ingredients are chicken, fresh onions, green salsa out of a bottle,
> mild green chili peppers out of a can,  canned beans, and fresh chopped
> tomatillos.  We think the acidity came from the tomatillos.  Her goal is a
> "green" chili. "
> 
> Myself, I tend to make non-traditional but very strong and standard tasting
> chili- sauteed red meat in strips, onions, garlic, tomatoes, red wine, and
> my special chile blend, with assorted beans, not just kidney beans. I've
> never tasted acidity in mine, but that might just mean that I don't taste
> it, or it might be because I carmellize the onions and garlic when I add
> them the first time (I use the onions to get two flavors- carmelized at
> first, then chopped fresh ones as a topper when it's ready).
> 
> But, to each their own...
> 
> Saint Phlip,
> CoDoLDS
> 
Oy! Vinegar *and* tomatillos in the salsa, and fresh tomatillos, which are 
also pretty acid. There's your culprit right there. I've so far only tried 
caramelizing onions or adding sugar to tomatillos, haven't tried baking 
soda or anything like that, but I'm pretty sensitive to acids and the 
onion solution seemed to do just fine.

Margaret