How do reduce the sourness of pasta cooked with peppers?
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because some of the liquid in the cans was mixed as well? Would not using the liquid from the cans and only the slices reduce the sourness?
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Most likely the peppers. Jalapeņo & Banana Peppers are usually canned as a pickle, so yes, it is sour. You added some of the pickle liquid as well; I feel your dissatisfaction with the results. =-)
I love peppers (pickled or otherwise) in noodles. What I do to cut down on the sourness is drain the peppers of it's liquid and rinse with cold water once. Then the results will be much more delicious.
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