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.
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.
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).
I would make more sauce with no spice. Mix the two, divide in half. Freeze half for another meal.
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.
for this and other cases where you've added too much spice, see this cute graphic: