Help! Chimichurri Sauce Came Out Too Spicy!

[LiveRock]

I made a Chimichurri sauce today using a garlic confit, with herbs, fresh parsley, lemon juice, red wine vinegar, and olive oil. The flavors are spot on with one exception...I got a little carried away with the red pepper flakes! Does anyone have some idea what I can do to dial back the heat a little (or a lot)?

Thanks!

[4Snisl]

You can cut it with some plain yogurt. May not be chimichurri sauce anymore, but it still tastes good!

[LiveRock]

I ended up running back to the market and doubling the recipe...minus the red pepper. I think the additional parsely, olive oil, and lemon juice helped to put out the fire or t least tone it down a bit. Thanks again!

[chefj]

Just make another small batch with no pepper and dilute your first batch with it. There is no real way to remove the capsicum oil that is emulsified in to the the sauce, dilution is the only way.

[escondido123]

Can you literally pick out the red pepper flakes by hand? That might help. If the liquids are what's hot, you could always sieve the sauce and then add more juice, vinegar and oil--if it is not too finely blended.

[LiveRock]

No, unfortunately that wasn't an option because when I made the garlic confit I "infused" the olive oil with red pepper flakes.

I ended up running back to the market and doubling the recipe...minus the red pepper. I think the additional parsely, olive oil, and lemon juice helped to put out the fire or t least tone it down a bit. Thanks again!

[JB BANNISTER]

You can add sugar or LARGE chopped carrots and potatos to pull the heat out. Just pull the carrots and taters out before serving.

[LiveRock]

I wondered about that but this being a cold sauce I wasn't sure it would work. Thanks!