<beatnik> wrote in message
...
> Coas****cher > wrote:
>
> >I made some chili verde for the first time and got it too spicy. It is
> >almost too thin already so I can't just add more liquid. Any ideas how
> >to tone it down a bit?
>
> I make a double batch every fall with roasted & peeled Anaheim
> peppers, but because I like it hot, I leave in all the seeds. If your
> chili verde has seeds, try straining them out -- that'll remove a lot
> of the heat.
>

The only reason the seeds have any heat is their proximity to the placenta,
which is the source of the heat in chiles.

http://www.chilepepperinstitute.org/FAQ.htm

Just a suggestion, try making chile verde with poblanos; muy bien! As for
toning down a too-hot batch, the potatoes idea is good, or just freeze it in
small portions and use it for a base for future batches.

Jack Chilehood