Ok, so I used 3 small chiles (they were very mild for chiles, so I decided that three would be right), about 20 ounces of canned tomatoes, half an onion, and maybe three tablespoons chopped cilantro. Then I salted it until it tasted right. It came out fairly mild. Tasted great at first. But then I ate some half an hour later, and it tasted bitter. Not hot, but bitter. So what went wrong? I know that some recipes call for balsamic or apple cider vinegar, should I have used some of that? What went wrong here that would make it bitter as it sits in the fridge?
What went wrong with my homemade salsa? It's bitter!?
- Thread starter snakegrrl
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