Comments on: Dinner Too Spicy? 5 Cooling Tips to Turn Down the Heat

By: John Patisaul

John Patisaul — Wed, 18 Sep 2024 23:08:13 +0000

In reply to Zyni. THE Sesame OIL was perfect to reduce the heat in the Steak Chili!!! You don't much, about a 1\2 A Teaspoon at a time helped a lot. Thank you.

By: Debbie

Debbie — Sat, 17 Aug 2024 23:12:02 +0000

I do add a sprinkle of baking soda til it is easy to eat without burning my mouth!

By: Danny Huber

Danny Huber — Mon, 12 Aug 2024 20:46:13 +0000

In reply to SueTobias. I will try this. P.S. Are you by any chance from Holgate, Ohio?

By: Nikki Cervone

Nikki Cervone — Tue, 20 Jun 2023 21:15:31 +0000

In reply to Julie. All delicious ideas! Thanks, Julie!

By: Julie

Julie — Sun, 18 Jun 2023 21:02:17 +0000

For chili or red beans and rice, try molasses, starting with a teaspoon. Apple cider vinegar seems to go with these two dishes’ flavor notes, too.

By: James

James — Fri, 09 Dec 2022 19:03:28 +0000

In reply to Kat. Some of my best curries have been made by adding lime, honey, butter beans, cream/ coconut cream and peas to chicken (thigh) and chickpea curry that was too spicy!

By: Allison Sidhu

Allison Sidhu — Thu, 22 Sep 2022 13:42:59 +0000

In reply to Rita Boyd. Heat levels can actually vary quite a bit from one jalapeno to the next, and this depends on a lot of factors - like age when it was picked, thickness of the spicy interior where the capsaicin is produced (aka the placenta), amount of water and temperatures while it was growing, etc. Jalapenos can range from a mild 2,500 Scoville units up to a spicy 8,000 or so. So it may not be you! Hope we were able to help you to turn down the heat a bit. Enjoy the black-eyed peas!

By: Rita Boyd

Rita Boyd — Wed, 21 Sep 2022 22:06:54 +0000

Thanks so much for the tips. I made a potful of black-eyed peas today and I only used one regular jalapeño, (normally I use 2-3 for a big pot), and I could not believe the heat! Maybe I am becoming a weenie. Lol.

By: Allison Sidhu

Allison Sidhu — Thu, 15 Sep 2022 13:15:16 +0000

In reply to Chipotlechick. We're so glad the article was helpful! You might like to try experimenting with different types of peppers as well. Dried ground ancho chili peppers are a nice option to add to chili for that hint of smoky pepper flavor without the heat.

By: Chipotlechick

Chipotlechick — Wed, 14 Sep 2022 21:30:07 +0000

I recently discovered the amazing flavor of Chipotles in Adobo sauce. As soon as I open the package and smell that aroma, I go nuts. Twice, now, however, I have chopped up two chilis and used a little of the sauce in a large batch of chili, and it’s been too much. I want to taste the flavor, but the spice is over the top.
Well, after reading the article, I decided to try a little red wine vinegar. Maybe 2 teaspoons, and it cut down the spice beautifully. Lemon juice might have been too bright, but the principle of using acid definitely worked!