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)
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)
8/31/11 10:38 A
Add a bunch of tomatoes to spread out the heat.
Fitness Minutes: (6,877)
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
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