The key is to balance the acid of the tomatoes with a dash of sugar, really rounds out all the flavours and gives it that proper dimension. We also put cocoa in ours.
Jan-21-2017 21:11
OrangestO
–30–
Registered: Feb 2010
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Sugar? Cocoa? Hmm. Sounds intriguing. But I don't want to fuck it up now, lol.
Jan-21-2017 21:18
Silky Johnson
International Playa Hater
Registered: Nov 2003
Location:
You won't, trust me. Start with a half teaspoon of sugar and go from there. You'll see. The flavours will pop so much more. You'll thank me. It's a pretty basic flavouring/seasoning rule really.
We usually do between 1-2 teaspoons. Depends how big the batch is.
Jan-21-2017 21:44
OrangestO
–30–
Registered: Feb 2010
Location:
Never heard of that trick. I just tried it with sugar, though.
Glad I only put half a teaspoon. I made a big batch, but even that was enough to make a noticeable difference.
I wouldn't say it enhanced the chili much, but it didn't do anything to take away from the flavor it already had.
I think it just rounded off the sharp edges of the spiciest peppers I used, which is cool with me, but I don't mind either way.
Next time I'll experiment with the cocoa. Thanks.
EDIT: I just realized I used a lot of sweet peppers, too. Maybe adding more sugar than I already have wouldn't be such a hot idea
Last edited by OrangestO on Jan-21-2017 at 22:07
Jan-21-2017 22:01
Silky Johnson
International Playa Hater
Registered: Nov 2003
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You'll probably notice the depth of flavour better after it cooks down some more. But it's essential imo. I add it to most tomato based sauces and whatnot. Even to shepherd's pie meat, and in things like stuffed peppers, etc.
Jan-21-2017 22:20
Lews
Platipus And Prog Addict
Registered: Feb 2007
Location: Hugging Whales And Saving Trees
I mean, it's pretty basic cooking to balance out your acid with something else...
