Thinking of whipping up a mango fatalii sauce this weekend and was wondering what a good safe ratio of acid (vinegar/lime/lemon etc) to other ingredients would be?
I don't have a PH meter or strips to work with, so hopefully you veterans might be able to chime in, or if you have a recipe I can adjust that would be even easier! ;-)
I don't have a PH meter or strips to work with, so hopefully you veterans might be able to chime in, or if you have a recipe I can adjust that would be even easier! ;-)