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Chicken Chili - Vinegar

Last Modified: 10/29/08
First Published: 10/29/08
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Views: 358

We recieved the following question from a recent visitor about counter-balancing flavors when the vinegar is too pronounced. 

"we are trying an experimental buffalo chicken chili, but the vinegar from the hot sauce is overpowering any other flavors. How can I lessen the impact of the vinegar?
Thank you,
Greg"

You did not specify which type of hot sauce you were using, but we have found that sugar is a great way to tone down the sometimes intense flavor of vinegar.

Add a little brown sugar to the pot and see if that helps, you can always add more.