My roommate bought a few bags of those little red peppers that you can find at the oriental store. They were frozen. He's hoping to make a Vietnamese chili sauce. I've had the stuff before, and it's really spicy. The stuff he made last night is in a whole new league of too hot for me. I'm hoping you can help me find some ways to mellow it out a little. He's just starting the fermentation for a few days to pick up some lacto. I think that just aging it a little while will bring it down in spice a little bit.
Any other thoughts to mellow out this bombshell?
Any other thoughts to mellow out this bombshell?