Fitness Minutes: (3,290)
222 2/27/12 5:42 P
You may want to make another batch of the cooked salsa, but leave out the peppers--combine the two batches. Salsa keeps for quite a while because of the acid content, and you can also store it in the freezer (it will get a little more watery once thawed) if you have too much.
You could also try to just add more tomatoes and onions as others have said, but I think for flavor you may be better off with the doubling. It really depends on how much extra heat you ended up with (a little extra will be solved by a little tomato, but not way to much heat)
Good luck and happy munching! --Heather
Fitness Minutes: (9,133)
718 2/26/12 1:52 P
I did the same thing to salsa verde, which I made for the first time last week. Love the flavor but it's way too hot. I tried adding lime juice but that didn't do much. Maybe adding a red tomato will help. I'll give it a shot. Thanks!
Edited by: WINEALITTLE at: 2/26/2012 (13:53)
Fitness Minutes: (120)
12,836 8/31/11 10:38 A
Add a bunch of tomatoes to spread out the heat.
Fitness Minutes: (4,715)
239 8/31/11 7:18 A
Yoghurt usually works...i think the sour taste counteracts the chilli taste. You could try lemon juice or vinegar too I would think (depending on the overall taste of the salsa). Salty tasting things also work
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.