Maybe you forgot to remove the seeds from the pepper, or you used a tablespoon of pepper instead of a teaspoon, but don't worry – leaving a sauce that's too hot is a common mistake. The good news is that it's not necessary to throw it all away if just a pinch makes her eyes sparkle. Try adding some refreshing ingredients like citrus juice, fruit or some dairy. If you don't want to experiment a lot, just prepare another portion of the sauce without the spicy ingredients, then mix it with the previous batch. You will have double the initial amount, but you can also freeze if there is too much.
Method 1 of 2: Relieving the Burn
Step 1. Add more tomatoes
If your sauce is tomato-based, just add a little more of the chopped fruit. As with any additional ingredient, the amount needed will depend on how much you want to prepare and the stinging level.
- Try adding half a tomato to start, then add more to taste.
- Leave a glass of milk by your side if you need to refresh your mouth after tasting the sauce!
Step 2. Use citrus ingredients, sugar or honey
Adding an acid and sweet ingredient also helps to relieve the sting of a spicy dish. Try squeezing the juice out of a quarter of a lemon and a teaspoon of sugar or honey.
Remember that you can always add more, so mix in extra ingredients gradually and taste as you add
Step 3. Mix the sauce with cilantro and a citrus puree
These ingredients were probably in the original recipe, so adding a little more will help make the sauce less spicy without dramatically altering the flavor. Cut the leaves from about a dozen coriander branches, chop and mix with lemon or orange juice.
Add a teaspoon at a time until you can control the flavor of the sauce. If any ingredients are left over, use them in tacos, sandwiches, eggs and sauteed dishes
Step 4. Try adding chopped cucumber or avocado
Make your sauce as refreshing as a cucumber! Adding these two ingredients can alleviate the spicy taste, but if they weren't in the original recipe, they can change the texture and flavor. If you're open to experimenting, chop one or two to mix into the sauce.
Step 5. Lighten the sting with pineapple, peach or melon
Like cucumbers or avocadoes, adding sweet fruit can alter the original recipe, but you can end up with a delicious dish. Try cutting fresh or canned pineapple, a ripe peach, watermelon, cantaloupe or cantaloupe. Add gradually and stop when you have reached your preferred flavor.
Step 6. Add a scoop of sour cream
If all you have is this ingredient, you're in luck – dairy products are powerful neutralizers. You can just serve the sauce with a spoonful of sour cream on top or as an accompaniment. If you want to make a different type of sauce, mix in the sour cream until you can reduce the burning sensation.
Method 2 of 2: Doubling the shipment
Step 1. Make another serving of sauce without any spicy ingredients
If you want to keep the original recipe, the best option is to make another batch without the jalapeños, cayenne pepper or other spicy ingredients. Roast the tomatillos, cut the onion and tomatoes, chop the cilantro, squeeze the citrus ingredient and do any other procedure according to the recipe.
If you're serving the sauce at a party, it may be best to stick with the recipe you know. Changing sauce by adding new ingredients is like an experiment, and you may not want to use your guests as guinea pigs
Step 2. Refrigerate the sauce if you need to buy more ingredients
You've probably bought as much as you need for just one serving, so you may have to go to the supermarket pretty quickly to get the rest. If so, cover the sauce and refrigerate.
The acid in the sauce prevents the growth of bacteria, but even so, the dish cannot be left out of the fridge for more than a few hours
Step 3. Combine two servings
Once you have purchased and prepared the ingredients for the second batch, mix them with the hot sauce. If you ended up filling your biggest bowl with the original portion, you might need to get a little creative.
- Try putting half of the shipment on a stainless baking sheet or in a pan, if you have one. That way, there will be enough space in the bowl to add the rest of the second serving.
- Avoid aluminum products, which react with the acid in the sauce and leave the dish with an unpleasant metallic taste.
- Another option is to use freezer bags to mix the two servings.
Step 4. Boil remaining sauce before storing or refrigerating
The biggest problem with doubling the portion is that you can have a lot left over. Whether you plan to save or freeze the rest, you will need to boil the sauce to reduce the water content and kill germs, which is an essential part of the storage process.
Boil the sauce in an uncovered pan over low heat, stirring frequently. Depending on water content, boil for up to an hour or until thickened
Step 5. Check if the recipe is suitable for storage
The sauce needs to be acidic enough to be safely stored, but not all recipes contain enough of this ingredient. The recipe must indicate whether or not it can be saved. If you're not sure, freeze the rest just in case. You can leave it frozen for up to six months.
If you have accurately doubled the amount of ingredients other than pepper in a sauce recipe, the shipment should be acidic enough to be stored. It is essential that acidic ingredients have a precise amount, without overdoing non-acidic ingredients. If you're not sure, freeze what's left
Step 6. Thaw the sauce in the fridge
When it's time to use, the refrigerator is the best option. Defrosting slowly prevents the sauce from becoming too watery. You will probably still have a little more water than you want, but you can drain to remove excess liquid.