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Here's one that is well known in both Mexico and India. Spiciness is largely from an oil-soluble substance called capsaicin in peppers. Being oil-soluble, aqueous products like water, soft drinks or beer won't reduce the burning effect from the capsaicin. What seems to work best? Unlike Americans, those in other countries don't immediately mix their rice with their entree. They keep it separate, eating the spicy entree and then eating plain rice afterwards to try and physically adsorb some of the oily capsaicin from their mouth. Note: this takes more than just a few seconds! Also, their beverages tend to be dairy-based. Especially in India, drinks called "lassi" are popular. They are made with yogurt and fruit juices, since it seems that the casein in dairy products helps to counteract the capsaicin. Wisdom from the ages.

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15y ago
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14y ago

whisk in a little sugar, stock syrup or glucose, or try adding a little chopped coriander, season well sometimes things taste sour because the flavour balance is wrong, ie more salt or sugar required.

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15y ago

add more tomato blend it up with your mix and add until pleased

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12y ago

Add more of the other ingredients to make the ratio more even or add thing that take the spiciness away from the peppers (yogurt).

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16y ago

add more tomato

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Q: How do you reduce heat in salsa when it is too hot?
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