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Old 11-06-2007, 11:34 PM   #11
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I just moved from western Colorada, and every year we git peppers from Hatch New Mexico labled mild medium and hot. Chances are you got a hot batch of green chilis
that were hoter than hot. UB was right use some Cumin and make another pot of red and meld the two. Foot notr Cumin is a very strong spice use a little at a time
Good Luck
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Old 05-05-2008, 03:57 PM   #12
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[quote=Angie;503850]How do I tone down my chili that is too spicy for my mouth?<snip> quote]
Angie "too-hot" chili is an oxymoron = chili can *never* be too hot. Just serve it over rice (traditional) or potatoes if you must.
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Old 05-05-2008, 04:01 PM   #13
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[QUOTE=mbasiszta;600544]
Quote:
Originally Posted by Angie View Post
How do I tone down my chili that is too spicy for my mouth?<snip> quote]
Angie "too-hot" chili is an oxymoron = chili can *never* be too hot. Just serve it over rice (traditional) or potatoes if you must.
I think her chili is all gone by now
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Old 05-05-2008, 04:48 PM   #14
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[quote=kitchenelf;600546]
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I think her chili is all gone by now
Yep, probably so. It was too hot to pass up!
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Old 05-05-2008, 10:34 PM   #15
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Wait! There is such a thing as chili that is too hot?!?!?!
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Old 05-06-2008, 12:41 AM   #16
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Oh yeah! I did it this weekend... way tooooo spicy. I just made another batch and mixed them together it was still a little toooo hot so I added tomatoes and tomato sauce.
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