Added too many jalapenos to my salsa...how do I cool it down?

Sugar will work to an extent, but I would just add more of the other ingredients. Can never have too much salsa
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hahaha OMG! My ex and I did this with Chili once! He put 4 heaping spoonfuls of Cayenne Pepper to our chili. IT WAS SO HOT! We ended up adding some milk and apples to the mix as well asd going back to the store for more ingredients to triple the size of the recipe. What was he thinking??? (I think he got it confused with chili pepper D'oh!)

It ended up diluting it enough to eat but it was still freakin' hot!
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Sugar will work to an extent, but I would just add more of the other ingredients. Can never have too much salsa
Originally Posted by CurlyCanadian
Yep!
I'm gonna hafta be careful when I make my Jamaica mon patties this week!
I don't know the answer to your question, but I wouldn't mind the recipe.
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Why not make it a creamy salsa by adding sour cream? That should dull the heat a bit.


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I'd make another batch with no heat and mix the 2 together.
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I bascially forgot to remove the ribbing/seeds from them...LOL.

I have a couple more tomatoes, so I will add those, maybe a tbsp of sugar and see how that does.

The receipe is in my latest Martha Stewart Everyday Food. It's a pretty simple roasted salsa...and hubby LOVES chips and salsa. NOTE: I used two large tomatoes, not plum. I also added just a tbsp of lime juice and salt and pepper.

Ingredients
  • 9 plum tomatoes, cut into 1/2-inch pieces
  • 1 large white onion, quartered
  • 3 jalapeno chiles, plus more if desired
  • 2 garlic cloves, unpeeled
  • Coarse salt
Directions
  1. Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
  2. Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

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