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In Mexican sauces, here in New Mexico, we might use

tomatoes or we might just add water to dilute.

A couple of years ago, a friend and I made some red Chile

sauce from fresh pods. It was so hot, that it was literally

inedible. We added water .... and more water. It was finally OK

to bring near our tongues. As I recall, we had to thicken a little

with a cornstarch rue.

FriPilot

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12y ago
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10y ago

Adding a can of diced tomatoes may help cool off spicy salsa.

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