Reviews (12)

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  substitute milder chili's or peppers. Use bell pepper, or leave the peppers out altogether. I don't like spicy or even black pepper in any of my food, so I don't add it at all or just use very little of what the recipe calls for

  Flag as inappropriate dncynstr  |  April 18, 2011
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  I am a cook by trade and a little honey will normally do the trick

  Flag as inappropriate sealsmom2  |  March 11, 2011
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  I tell people all they have to do with my spaghetti sauce is take it out of the refrigerator and it will heat itself. My secret to it is to put the chili pepers in the receipe as the very first item. You might try adding de-seeded peppers as the last ingredient in your recipe. Add them as large pieces so they can easily be removed before eating.

  Flag as inappropriate cmattes1940  |  March 11, 2011
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  The suggestions already made are good ones, but I add my vote to sour cream (or milk if appropriate). My bias is that I like sour cream!

  Flag as inappropriate judylscott  |  March 8, 2011
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  If the food you prepared is to spicy/peppery (as in you need an asbestos mouth and stomach to eat), add a can of black olives to your food. Black olives will absorb the spicy heat. When I re-heat the food, I add the can of black olives. I then cook/re-heat the food for 30-60 min. When the food is ready to eat, you can remove the black olives or you can leave the black olives in the food—the black olives are edible and do not taste peppery or spicy.

  Flag as inappropriate kellygreen  |  March 8, 2011
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  You leave the chili's out completely or just put a small amount & taste. You also can just add more chili's until the taste is the desired amount wanted by you in the receipe.

  Flag as inappropriate dm4567  |  March 8, 2011
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  The white ribs and all of the seeds of a pepper need to be removed before being dropped into the pot. You can also cut down on the amount the recipe calls for, or eliminate it entirely from the recipe. Also the chili pepper will lose some hotness if it is parboiled before it goes into the dish you are making...

  Flag as inappropriate kayjay  |  March 8, 2011
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  Also, if you add sour cream to the finished product it should take the sting out of the dish.

  Flag as inappropriate maddy51  |  March 8, 2011
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  If you remove the seeds and membrane from the peppers, they won't be as hot.

  Flag as inappropriate maddy51  |  March 8, 2011
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  Try using 1 tsp. cider vinegar or lemon juice, it depends on what you are making. For tomatobased sauces use the cider vinegar, for milk based a bit f lemon juice or even mayonaise can help. Before you add the peppers scrape out the seeds, and membranes as that is where the super pe spiceiness come from .. If the spiciness is in a stew pot add extra potatoes, as they also sok up any extra saltiness. Good luck on your dish!

  Flag as inappropriate TwiceToasted  |  March 7, 2011
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  Add natural yoghurt or cream

  Flag as inappropriate Svelte121  |  March 7, 2011
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  Add granulated sugar

  Flag as inappropriate carolena  |  March 7, 2011