I am attempting to make a red sauce base to use for soups, stews, pasta, etc. I am allergic to tomatoes so I used a red pepper paste that I found in the shops.
I used beef Better than Bouillon to thin out the paste but after tasting the sauce, it’s so salty and seems to be getting saltier!
I didn’t use any added salt but both the paste and the bouillon has salt added.
I’ve added balsamic vinegar and honey but it’s still salty. What can I do?!? If I use this base to make a chili, is it going to get saltier when I cook it again?!
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