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24
votes
12answers
133k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
5
votes
6answers
9k views

Is there a “safe” way to cook ghost chili?

I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat. Is there any safe method to prepare/cook ghost chili which will not reproduce insanely hot heat from the throat to ...
7
votes
2answers
3k views

How to choose fresh, ripe (hot) jalapeños?

When shopping at a supermarket or a farmers market, how can I tell which jalapeƱos to take home? I want them hot and ready rock that very day. Do they get hotter off the vine? Is a ripe jalapeƱo a hot ...
16
votes
2answers
971 views

Counteract the negative effects of spicy ingedients with other ingredients

I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste. Is there anything you can ...
5
votes
3answers
261 views

Making Medium-hot Mexican Sauces

Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
3
votes
3answers
156 views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...