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How do I reduce the heat in my chili in which I used a scotch bonnet pepper by mistake?

asked by gig7 over 4 years ago
8 answers 1842 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

This questin was asked awhile ago and although a scotch bonnet pepper wasn't included, the answers are very useful. http://www.food52.com/hotline...

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

I mean to write question, not questin. Praying for the edit function to come back.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Everyone understands the intent of your answer regardless of a typo, don't worry

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Agree with nutcakes. You can also add some (brown) sugar, but of course it depends on the kind of dish you're making. Just increase the other "tastes" (sweet, sour, salty) to the dish to reduce the heat.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I would also consider adding corn and beer - a nice rich dark one- in lieu of sugar. I've tried guinness and a small batch Sam Adams porter and I preferred the Porter. Also, super labor intensive and not very traditional chili like BUT you could consider making a roué in a separate pan and stirring that in- cook the flour well to keep your clarity of flavors though.

94418e45 e9fb 4ce0 a583 5f755b327e6c  photo 00004
added over 4 years ago

I would take a cue from the Peruvians and the Mexicans who cool off their hotter than hell cuisine with milk products. Cheese, yogurt, sour cream might help a little bit. good luck.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 4 years ago

I'd try adding some dairy based product to reduce the intesity of the heat..