Kitchen

[HonnyBrown]

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!

[Q4u]

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?  

??

[Zhills]

Sounds like she could make several more pots to me!

Scotch bonnets & habaneros?????

[HonnyBrown]

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.

[Q4u]

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....

[Q4u]

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.... 

[lolakimono]

@HonnyBrown

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

[Q4u]

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 

[Q4u]

LOL loco, we think alike..... 

[Q4u]

My apologies.... Loco should have read Lola

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