Recipe: Fixing TOO HOT Chili, Salsa, etc. (A collection of ideas) (repost)

Ellen ~ Here are some "too hot" fixes that were previously posted here on the Recipe Link.

Judy/AZ ~~ You need to add "cooler" vegetables to the salsa. Try chopped cucumbers. You can also add more chopped bell peppers and tomatoes, but DO add the cucumbers. If you add a grated carrot, that should help it. I know it took the spicyness out of some chili we had. Jellybones says to try adding a spoonful of sugar.

Patty/NewMexico ~ Depending on how hot your salsa is you might consider adding the salsa to a can of tomato sauce or crushed tomatoes. I don't handle spicy things too well and the solutions posted above are good if the salsa is only somewhat too hot. You may also need to add garlic or onions or celery if you care for those flavors in your salsa because you don't want it to taste like tomato sauce. Hope it helps!

jimS So Calif. ~ Vitamin 'C' is a natural 'capsaicin' neutralizer. (Orange juice kills the heat in your mouth - NOW! -- try it!) Try this (to test) with about a cup or pint of your too-hot food.] Take one or two Vitamin "C" tablets, crush 'em and stir in, re-heat and taste, repeat as needed. If it doesn't work - W-E-L-L - you're going to either WASTE or HAVE a "Lotta Beans!!"

Gael ~ I've found when making chili and over-dosing with the peppers, that some extra tomatoes cut down on the heat.