Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 9, 2012 05:58 PM

salsa is too spicy! help!

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.


  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1. Maybe place it in a colander and rinse it then re-season?

      1. Since it's peach season, I'd add a peach or two. The sweetness will take away some of the heat and the peach will add a nice dimension. Or some melon would help, too. Not both.

        3 Replies
        1. re: Leepa

          oh I love this idea. I actually have a couple of peaches in the fridge. They were for my parrot but I can always buy more fruit this week for her. Thank you!

          1. re: Leepa

            I'm sure the OP has this taken care of already, but mangoes are also great in salsa, hold their shape a little better than peaches, and don't get all mealy in the fridge.

            1. re: Leepa

              Strawberries are also great mixed with tomatoes in salsa.

            2. 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.

              1 Reply
              1. re: Soul Vole

                I'd think she's have to take the avocados along to add at the last minute or soon before serving since this is a make ahead dish for the OP.

              2. Sorry - more tomatoes are really your only best bet.