I just made barbeque sauce and it's way too tangy. I thought the recipe called for too much cider vinegar. Any suggestions on how to take it down a notch?
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Sam is a trusted home cook.
Add tomato paste mixed with water, or tomato sauce.
Maybe a bit more brown sugar---and a few drops of liquid smoke.
Use some pepper with tomatoes
dinner at ten is a trusted home cook.
You can directly neutralize some of the acid by sprinkling in baking soda. Do it a little bit at a time and taste in between, though -- it's not hard to overshoot and then your sauce will taste flat.
The leftovers are even better as breakfast hash.
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