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This batch of sauce has tooo much HEAT!

post #1 of 6
Thread Starter 
What's the best way to cool it off? Bascially it's 2/3 vinegar, 1/3 tomato.
Thanks,

beard
post #2 of 6
not sure if this helps but i always double the batch and use little or no heat in the second half. cutting it with water and thickening with slurry is an option but never really works right.
post #3 of 6
He posted zakly what i was go'na.
post #4 of 6
I'm not sure what you used for heat, but in a very small batch, add just a very small amount of honey. I sometimes use honey to quite down too much jalapeno, at Gloria's request.
post #5 of 6
Thread Starter 

heat

Well, I'm not sure where I went wrong but it could have been ground pepper blend or Cayenne. I already use honey but I could add more. Just my luck, I made up a half gallon...
post #6 of 6
Spread the wealthy my friend.
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