salsa is too spicy! help!
- Njchicaa Jun 9, 2012 05:58 PM
Today we smoked some sweet peppers and then combined them with our usual salsa ingredients: tomatoes, red onion, chopped cilantro, salt, pepper, lime juice, and a dash of extra virgin olive oil. It is the same general recipe that we've done before and I removed the seeds and ribs from the jalapenos, but for some reason this batch seems to be extra spicy.
Normally extra-spicy salsa wouldn't be an issue but I made it for the weekly beach bash that my family does. Not everyone is a fan of the heat and there are some guests joining us and I have no idea what their tastes are like. I don't want to burn up everyone's taste buds and ruin their day.
Is there any way to moderate the heat? I don't have more tomatoes to add to the mix. All I have is more lime juice, salt, pepper, olive oil, red onion, and some ripe avocados.
I think about the only thing to do is to make another batch (or half or so) without peppers and combine the two. Do you have a can of diced tomatoes? I make mine with canned all the time after my local Mexican restaurant told me they made theirs with canned.
Do you have enough avocados to convert it into a guacamole? If not, adding diced avocado would help I think.
The two things that mute capsaicin the most are alcohol and fats (capsaicin being the compound that gives chiles their heat). So if you can apply your avocados in one form or another, that should help.