just realized I used Habaneros instead of Jalapenos in chicken pasta alfredo!! How can I cut the heat?
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Try a cut up potato, it absorbs flavors,
Throw it out It will never be less spicy than it is right now.
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First of all (at least in Italy) there is no such thing as chicken alfredo---that is straight out of Olive Garden---let, alone one that incorporates hot peppers. That said, now that you are into it, the habanero has a nice floral taste once you get past the heat. So leave it in.
Make another batch of sauce--you will dilute the 'heat' by 50%.
I meant make second batch with no peppers.
The dairy in the sauce will moderate the heat. By this time you've probably dealth with it, but another thing -- take the peppers out, as they will get more potent with time in the sauce.
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