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TOO HOT !!

Just making Green chili tomatillo sauce and it is far too hot! I added two hot chilies and should only have been one! How can I lighten up the sauce? I am making Chicken Enchiladas with Tomatillo Sauce.

asked by jeanette Caros almost 4 years ago
8 answers 2027 views
D1964e69 bde7 422d 9621 9d8c1f7bc3cf  newliztoqueicon 2
added almost 4 years ago

Bake and garnish with lots of full-fat sour cream. Serve corn chips and gaucamole. Both ideas will dilute the heat. I would serve margaritas while you are at it...No salt.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


Remember you won't be consuming the sauce by itself; the enchiladas will help tone down the heat in combination. If you're really in trouble, crème fraîche, with its higher fat content, will work even better than sour cream.

Alcohol only helps if consumed prior to capsaicin if you get my drift (not that I'm disagreeing with Liz's suggestion).

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added almost 4 years ago

ChefOno, is that true about alcohol and capsaicin? It's always seemed to me that a swig of beer after a bite of hot food takes the edge off the heat, and not entirely because beer is served cold (ice-cold water doesn't have the same effect, for example).

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


Capsaicin is insoluble in cold water, but freely soluble in alcohol and vegetable oils. However, a cold beer or mixed drink contains too small a percentage of alcohol to wash away much capsaicin and can actually make matters worse. Milk is the best answer due to the protein casein, a lipophilic (fat-loving) substance that surrounds and washes away the fatty capsaicin molecules in much the same way that soap washes away grease.

But don't be too quick to put out the fire. Capsaicin excites the nervous system into producing endorphins which promote a pleasant sense of well-being. The endorphin lift makes spicy foods mildly addictive and even an obsession for some.



959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added almost 4 years ago

I would make more sauce with no spice. Mix the two, divide in half. Freeze half for another meal.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added almost 4 years ago

Yes, I've read about the endorphin lift and addictive properties of capsaicin. Huh, didn't know that about it's interaction with alcohol though. Perhaps alcohol amplifies the endorphin lift from capsaicin? I'm trying to guess why, other than temperature -- which I'm sure is a factor -- the pairing of beer with hot food seems so natural.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

for this and other cases where you've added too much spice, see this cute graphic:
http://www.dailymail.co...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

for this and other cases where you've added too much spice, see this cute graphic:
http://www.dailymail.co...