How do I "mild out" some super Spicy Salsa. Thinning suggestions?

Question

I bought some local salsa, and it is WAY too hot. But it tastes phenomenal. I'd like to thin it out, and make it less spicy, but not take away from the flavor. Any tips?

Read closer first poster...
I said LOCAL salsa. as in, not store bought. I cant "add mild"

Answer 1

If it is fresh salsa in which the tomatoes werent cooked , dice up a tomatoe or two and add it with a touch of lemon and it will cool it down or if it is cooked salsa boil a tomatoe or two and remove the skin and put it in your blender for a second then add your salsa and hit the blender button for a second so it mixes up or just mix it with a wooden spoon. Never use metal spoons for salsa. Use plastic or wooden. The tomato will cut the super spicy you can also add carrots which wont change the flavor and will remove the hot bite from the salsa

Answer 2

Make a quick salsa of your own without any additional chilis to keep the flavor base and dilute the heat. Take chopped fresh tomatoes, some onion also chopped, and cilantro (a couple of sprigs if you like it). Place in a blender and add a pinch of salt. Blend until smooth and place in a tiny amount of oil (just to barely moisten the bottom of a saucepan). Heat the oil and add the raw salsa. Cook for 5 minutes. Add to the other salsa. If the other salsa is not heated or warmed up let yours cool down before adding. You'll find that this will work. If you want to make your own salsa next time. Follow the recipe above using 5 Roma tomatoes 1/2 of a medium onion, some cilantro and salt to taste. Use jalapenos for spice. Try adding 2 large jalapenos but WITHOUT the veins and seeds---just scrap them out. Blend and cook. Cool and store in the fridge for up to one week in a glass jar. Use in all kinds of recipes, over or in eggs in the morning. Over nachos. With chips, in casseroles, in rice, in beans, and over pan fried steak. Try using it over vegetables, instead of butter. Also, as a salad dressing over your greens and other raw veggies. Try adding some to mashed avocadoes with a little lime juice. And, oh, heat up a flour tortilla, butter it add a dash of the salsa! Enjoy!

Answer 3

Can't be done. The spicy is cooked in so to speak. Have you ever heard of the Scoville rating? It's the amount of water to dilute a peppers heat to zero. If the Salsa is THAT hot, you will lose the dignity of flavor by cutting with a foreign substance. Flame On!!

Answer 4

Buy some cans of diced tomatoes. Add a can to your salsa, taste. If still too hot, repeat until it suits you.

Answer 5

Lousy restaurants add tinned 'tomato sauce' to their salsa to thin it out for the sake of economy.

Bleah, but I see your problem. It might work if you could find a really good-quality, unsalted brand.

Is it sort of 'cooked,' or is it more of a raw, pico de gallo sort of thing? If the latter, just throw in some diced tomatoes. You can peel them easily if you drop them in boiling water for 30-60 seconds.

Answer 6

If you have a can of stewed tomatoes, you can add some of those.
Also if you don't mind having beans in your salsa. Black beans, garbonzo beans or even corn can be added.
This way you don't change the flavor of the salsa, just the heat.

Answer 7

add cheese, can tomotos, melt it all together. should help a little, but its still gonna be hot. just don't eat alot at once. Try adding sour cream. Or make a taco dip out of it. There is a recipe for a 7 layer taco dip with cheese, olives, lettuce, etc. Then you would be eating with chips or tortillas but there will be other flavors. MMM...now I am hungry!

Answer 8

i love the taste of salsa but cannot stand the heat of it, so I mix in some sour cream and it really helps

Answer 9

Add 'mild' of the same brand?
Or, eat it anyway and have plenty of milk ready to drink to put out the fire. (water doesn't help)