Originally Posted by goodgiver
HELP HELP HELP I am making some Salsa with tomatoes, onions, celantro, lime juice, S & P and some Japalonias (sp). However I put in the Japalinias (sp) and got to many and when I tasted it I had to call the fire company. HOW CAN I FIX IT, short of making a wagon load of the stuff ?
The next time, you have to taste the jalapeño before tossing it in your salsa. Yes, I know, tasting a hot pepper is traumatic
but it's the only way to know exactly how
hot it really is. Take a little tiny slice from the middle of the pepper; that's a good indicator of the overall heat.
Tests have proven that the best thing for dissipating the heat in chile peppers is milk, or some form of milk product. Since you've already got lime juice in there, I wouldn't recommend adding milk as it will curdle.
Jan's right - you can't fix it. If it really is too hot for you, I'd just throw it out and start again. How much did it make? Unless you made 1 kilo, I'd chuck it.