topic Re: Rookie Mistake with Chilis in Kitchen

Rookie Mistake with Chilis

HonnyBrown — Thu, 24 Mar 2016 00:21:54 GMT

I put too many chili peppers in my chili: scotch bonnets, jalapenos, habaneros, ghost peppers and chipotles.

How do I remove the heat? Tried and true for this one; no Google geniuses!

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 00:30:49 GMT

Sounds absolutely wonderful~!

However I know the feeling, I tend to overdue the hot and practically wipe out my guests. I'm not sure what the pros here will suggest but my first thought is to dilute the original recipe by making the chili again only without any of the heat then combining them and freezing half?

Re: Rookie Mistake with Chilis

Zhills — Thu, 24 Mar 2016 00:32:55 GMT

Sounds like she could make several more pots to me!

Scotch bonnets & habaneros?????

Re: Rookie Mistake with Chilis

HonnyBrown — Thu, 24 Mar 2016 00:50:08 GMT

You ladies are funny!

The chili is the meal for the next few days, so diluting or freezing is out of the question.

Hubby is still sweating. I love chilis. I was talking to my Dad when I made it and didn't pay attention to how many peppers I was adding.

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 00:52:36 GMT

Scotch bonnets are a Carribean red pepper and a Habaneros is a variety of chili pepper that is very, very hot. I'm told the two are similar in flavor with one being exceptionally hot....

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 00:55:51 GMT

LOL! Well then.... enjoy and hand out napkin face-wipes!

My Dad LOVED hot food and always brought two hankies to dinner when he ate out and had Mexican food. I grew up on it and love it too but unfortunately I'm at the age where if my dinner hurts more than I can taste the flavors then I don't want it. That wasn't true when I was younger.....

Enjoy your chili..... it does sound wonderful, I wasn't kidding....

Re: Rookie Mistake with Chilis

lolakimono — Thu, 24 Mar 2016 00:57:51 GMT

@HonnyBrown

http://www.eatouteatwell.com/how-to-tone-done-the-heat-in-a-too-spicy-hot-dish/

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 00:58:22 GMT

Here's an article on how to fix a dish that turns out too spicy.....

http://www.epicurious.com/expert-advice/how-to-fix-a-dish-thats-too-spicy-article

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 00:58:55 GMT

LOL loco, we think alike.....

Re: Rookie Mistake with Chilis

Q4u — Thu, 24 Mar 2016 01:01:12 GMT

My apologies.... Loco should have read Lola

Re: Rookie Mistake with Chilis

HonnyBrown — Thu, 24 Mar 2016 01:41:14 GMT

Q4 and Lola, thank you. Have you tried the suggestions in the links you posted? I'm looking for something that works for the peppers I used since we will be eating this dish tomorrow.

Re: Rookie Mistake with Chilis

dex — Thu, 24 Mar 2016 01:48:55 GMT

That sounds like one smokin pot...I love mine hot enough to make your head sweat.

Re: Rookie Mistake with Chilis

Kachina624 — Thu, 24 Mar 2016 02:04:41 GMT

I can't stand fiery hot food. The heat makes you so miserable, you don't even taste the food. I think I'd label it "inedible" and start over. I wouldn't eat it.

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debic — Thu, 24 Mar 2016 12:24:06 GMT

I've always used sugar. It helps, but that's a lot of peppers you got there. Sounds really good too. Sometimes I use brown and white. One is supposed to cut the heat and the other the acid. I never remember which is which and use both in anything hot with tomatoes. I like much hotter food than my husband and I want him to eat it.

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debic — Thu, 24 Mar 2016 12:28:32 GMT

LOL, so did you at least seed them? That always helps.

Re: Rookie Mistake with Chilis

momtochloe — Thu, 24 Mar 2016 13:03:15 GMT

Oh my goodness @HonnyBrown I started sweating just reading that list of peppers you used . . . I am a spice weenie so I have no hands on knowledge but after reading those articles I have seen the chefs on food cooking shows mention the potato method as well . . . hope you find something that works for you HB!

Re: Rookie Mistake with Chilis

okaywitheasypay — Thu, 24 Mar 2016 13:04:57 GMT

Your recipe sounds like a natural pest repellant (- the chilli) I use in my garden ! the hotter the better ! I grow habeneros for DH. I have found if I do ever use them in recipes I never use more than one without seed. I wear gloves when removing the seeds and do not touch eyes. When I first grew them I put one in my shorts pocket and forgot about it . Later when undressing I saw my skin had reddened in that spot.

I cannot imagine anything lightening the heat after cooking it in , but I hope the advice someone posted can help.

I have found when serving chilli especially for a larger group to serve the extras in side dishes to be added to a real basic recipe. For one's own family we usually know the 'heat' level tolerated.

Of course in community functions it seems there are always challenges amongst some to 'eat one raw.' It is always good to keep an eye on little ones and keep them away from them.

Re: Rookie Mistake with Chilis

HonnyBrown — Thu, 24 Mar 2016 13:15:49 GMT

@dex wrote:
That sounds like one smokin pot...I love mine hot enough to make your head sweat.

It's so good! Not just the heat, but the flavor as well! DH doesn't think so. He said his mouth was still numb this morning.

Re: Rookie Mistake with Chilis

Sunshine Kate — Thu, 24 Mar 2016 13:19:00 GMT

I would make another entire batch of chili without all the hot peppers. Then add that to the current pot, mix together and enjoy.

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debic — Thu, 24 Mar 2016 13:24:57 GMT

@HonnyBrown wrote:
@dex wrote:
That sounds like one smokin pot...I love mine hot enough to make your head sweat.
It's so good! Not just the heat, but the flavor as well! DH doesn't think so. He said his mouth was still numb this morning.

LOL, I think I'd want jam made out of all those peppers.

I know people who put cheese and sour cream in their chili, drinking milk is supposed to cut heat so maybe that would help as well. I'd take it hot myself.