chili verde too spicy

"CoastWatcher" <[email hidden]> wrote in message
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Quoted message said:

I made some chili verde for the first time and got it too
spicy. It is almost too thin already so I can't just add
more liquid. Any ideas how to tone it down a bit?

Add some diced potatos to it.

Bret

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The only solution I've ever used and come to trust, is to
make another half-batch or more, depending on the amount of
heat to temper, and in the second batch, put no heat at all
so that the two can be mixed together for a better blend.
However, if what you've made is primarily made with the "hot
peppers, you may be at a loss. Nothing at all can be added
to take away heat from anything made with too-hot peppers
being the bulk ingredient.

Picky ~JA~ "If a man smiles all the time he's probably
selling something that doesn't work." George Carlin,
"Brain Droppings"

"CoastWatcher" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made some chili verde for the first time and got it too
spicy. It is almost too thin already so I can't just add
more liquid. Any ideas how to tone it down a bit?

Drink lots of beer while eating it ;-)

CoastWatcher said:

I made some chili verde for the first time and got it too
spicy. It is almost too thin already so I can't just add
more liquid. Any ideas how to tone it down a bit?

Add some cubed potatoes.

Also, it will tame down a bit just by putting it in the
refrigerator overnight.

Eat it with buttered warm tortillas. Mmmmm.

Best regards, Bob

WiScottsin said:

Drink lots of beer while eating it ;-)

The words "drink lots of beer..." apply well to
everything :-)

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

John Gaughan said:

The words "drink lots of beer..." apply well to
everything :-)

Especially when you wake up and take a good look at what you
brought home the night before from "drinking lots of
beer"... then the words take on an whole nother meaning
altogether...

~john

Levelwave© said:

John Gaughan said:

The words "drink lots of beer..." apply well to
everything :-)

Especially when you wake up and take a good look at what
you brought home the night before from "drinking lots of
beer"... then the words take on an whole nother meaning
altogether...

~john

I didn't think beer would do that. Unless of course you
chase it with whiskey.

-Bob

CoastWatcher said:

I made some chili verde for the first time and got it too
spicy. It is almost too thin already so I can't just add
more liquid. Any ideas how to tone it down a bit?

I make a double batch every fall with roasted & peeled
Anaheim peppers, but because I like it hot, I leave in all
the seeds. If your chili verde has seeds, try straining them
out -- that'll remove a lot of the heat.

beatnik said:

I make a double batch every fall with roasted & peeled
Anaheim peppers, but because I like it hot, I leave in all
the seeds. If your chili verde has seeds, try straining
them out -- that'll remove a lot of the heat.

The inner membrane of the pepper is where most of the heat
is concentrated...

~john

Has anyone TRIED adding potatoes to a dish that was too
salty??? Aside from diluting via added volume. I've never
seen it work. See also, <washingtonpost.comwpOpen ↗
dyn?pagename=article&node=&contentI d=A25891-
2001Apr17&notFound=true>

The result of an informal test showed that "there was no
detectable difference whatsoever in the salt water
before and after being simmered with potato. That is,
the potato did not lower the concentration of salt at
all, either in the one-teaspoon-per-quart sample or in
the one-tablespoon-per quart sample. The potato
treatment just doesn't work. Period."

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Scott said:

Has anyone TRIED adding potatoes to a dish that was too
salty??? Aside from diluting via added volume. I've never
seen it work. See also, <washingtonpost.comwpOpen ↗
dyn?pagename=article&node=&contentI d=A25891-
2001Apr17&notFound=true>

The result of an informal test showed that "there was no
detectable difference whatsoever in the salt water before
and after being simmered with potato. That is, the potato
did not lower the concentration of salt at all, either in
the one-teaspoon-per-quart sample or in the one-tablespoon-
per quart sample. The potato treatment just doesn't work.
Period."

Who said anything about removing salt? "CoastWatcher" is
trying to reduce the perceived heat in some rather thin
green chili. Cubed potatoes will do that (by dilution,
mostly) and they'll taste good.

Bob

<beatnik> wrote in message
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Quoted message said:

CoastWatcher said:

I made some chili verde for the first time and got it too
spicy. It is almost too thin already so I can't just add
more liquid. Any ideas how to tone it down a bit?

I make a double batch every fall with roasted & peeled
Anaheim peppers, but because I like it hot, I leave in all
the seeds. If your chili verde has seeds, try straining
them out -- that'll remove a lot of the heat.

The only reason the seeds have any heat is their proximity
to the placenta, which is the source of the heat in chiles.

chilepepperinstitute.orgFAQ.htmOpen ↗

Just a suggestion, try making chile verde with poblanos; muy
bien! As for toning down a too-hot batch, the potatoes idea
is good, or just freeze it in small portions and use it for
a base for future batches.

Jack Chilehood

"WiScottsin" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"CoastWatcher" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made some chili verde for the first time and got it
too spicy. It is almost too thin already so I can't just
add more liquid. Any ideas how to tone it down a bit?

Drink lots of beer while eating it ;-)

Isn't that known as "Wisconfidence" in your neck of
the woods?

Jack Kenosha

Scott <[email hidden]> wrote in news:heimdall-
[email hidden]:

Quoted message said:

Has anyone TRIED adding potatoes to a dish that was too
salty??? Aside from diluting via added volume. I've never
seen it work. See also, <washingtonpost.comwpOpen ↗
dyn?pagename=article&node=&contentI d=A25891-
2001Apr17&notFound=true>

The result of an informal test showed that "there was no
detectable difference whatsoever in the salt water before
and after being simmered with potato. That is, the potato
did not lower the concentration of salt at all, either in
the one-teaspoon-per-quart sample or in the one-tablespoon-
per quart sample. The potato treatment just doesn't work.
Period."

I have used instant potato flakes to great success in
masking too much salt in soups, on several occassions. Sure
there's still salt in it, but you can't taste it and say
too salty.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

In article <[email hidden]>,

zxcvbob said:

Who said anything about removing salt? "CoastWatcher" is
trying to reduce the perceived heat in some rather thin
green chili. Cubed potatoes will do that (by dilution,
mostly) and they'll taste good.

D'oh! I'd closed the subject, dug up the info where it was
buried on my hard drive, and quoted the wrong thread when I
found it. It was the "Chili is too hot!" thread that
mentioned saltiness (at least I got the topic vaguely
right). That original post asked "Does anyone know how to
correct a chili that is too hot other than diluting it? I
know that for a dish that is too salty, adding pototoes
works, but what about too much hot chili? Will potatoes work
with that? Thanks!"

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