I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!

wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!



Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

Bob

On 19 May 2007 08:18:56 -0700, wrote:

I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

I would make a bit more unspiced salsa and mix it with the spicy
salsa. I love cilantro in salsa, but I don't know that it would tame
the heat.

Tara

On Sat, 19 May 2007 10:23:32 -0500, zxcvbob
wrote:

What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?


Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

It's amazing what a couple of jars of mild salsa can do, huh? LOL

--
Zilbandy

"zxcvbob" wrote in message
...
wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!



Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

Bob

Sugar is a good antidote, but then your salsa would be sweet. If you didn't
make a lot, just toss and try again. Not *everything* I make is perfect.
Chalk it up to learning.
Edrena
Life's too short to waste it worrying.

On 19 May 2007 08:18:56 -0700, wrote:

I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?


Cilantro won't tone down the heat, but it will add flavor (I love
cilantro) - so maybe the heat won't be as noticed. Try adding a
little more lime/lemon. A decent hot salsa is all the better for beer
and chips, my dear. So go with it and toughen up.

The best way to tone down heat is to make a big batch of guacomole to
go with it, then people cah scoop the guacomole and salsa together.
Have dish of sour cream on the side too.

If you don't want to do any of the above, then the only thing that
really works is to dilute with more "unheated" salsa ingredients.

--
See return address to reply by email

wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!

I would maybe add a little more tomato and perhaps lime juice? You never
said what ingredients you originally used and what porportions, so it's hard
to say. When I make salsa, I generally use lime and vinegar to help dilute
the jalepenos. Other people's ideas may vary from mine, but that's just
what I do. I don't think cilantro is going to cut it. It's just a leaf
like parsley. (Doesn't taste like parsley, but I mean, how can that help
eliminate the heat of peppers? Does parsley eliminate garlic from a pasta
dish?)

Anyway, that's my 2 cents.

kili

zxcvbob wrote:

Cilantro will make it taste like soap.

Hmpf, That's IYHO, no doubt?
--
Cheers
Chatty Cathy

wrote:

I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!

Just make more salsa without the heat and add to the hot salsa to dilute
it.

Sky

sf wrote:
On Sat, 19 May 2007 18:24:03 +0200, Chatty Cathy
wrote:

zxcvbob wrote:

Cilantro will make it taste like soap.
Hmpf, That's IYHO, no doubt?

http://www.recfoodcooking.com/survey...html?survey=92

I rest my case! LOL

--
Cheers
Chatty Cathy

On Sat, 19 May 2007 18:24:03 +0200, Chatty Cathy
wrote:

zxcvbob wrote:

Cilantro will make it taste like soap.

Hmpf, That's IYHO, no doubt?

http://www.recfoodcooking.com/survey...html?survey=92

--
See return address to reply by email

"Chatty Cathy" wrote in message
...
sf wrote:
On Sat, 19 May 2007 18:24:03 +0200, Chatty Cathy
wrote:

zxcvbob wrote:

Cilantro will make it taste like soap.
Hmpf, That's IYHO, no doubt?

http://www.recfoodcooking.com/survey...html?survey=92

I rest my case! LOL

--
Cheers
Chatty Cathy


I always thought pickled ginger tasted like soap, I do like cilantro though.

wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!


Add a can of crushed tomatoes in tomato puree.

Perhaps not appropriate for your salsa, but dairy products (especially
yogurt) will tame the heat. And who knows, maybe a creamy salsa would
be good?

Perhaps not appropriate for your salsa, but dairy products (especially
yogurt) will tame the heat. And who knows, maybe a creamy salsa would
be good?