2007-01-05 08:51:12 · 17 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
A splogde of Philadelphia should do the trick. The lactic acid in the soft cheese helps neutralise the spice. I know this fact thanks to my ridiculous acceptance of an Eat A Green Chilli Pepper Whole bet. And the waiter's appeared with jugs of milk at the ready to post gobble, and it was pure magic!
2007-01-05 08:54:47 · answer #1 · answered by Emily 2 · 0⤊ 0⤋
Adding chopped tomatoes is a good idea and making a yogurt accompaniment, like raita (OK so it's Indian but it helps if some guests can't stand the heat - cucumber with natural yogurt and garlic - should have chili and grated ginger in it, but you can leave this out).
Any dish, whether Mexican or Indian, which has chilis in it will benefit from being cooked the day before you eat it. The heat of the chilis lessens, but you still get the full flavour.
2007-01-05 20:28:50 · answer #2 · answered by cymry3jones 7 · 0⤊ 0⤋
Don't cool it down send it to me the hotter the better for me, but if you must cool it try serving it with a good dollop of sour cream or try adding a tin of baked beans they do work well in a chilli and should help to cool it down.
2007-01-05 09:27:46 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Add some good quality dark chocolate (at least 70% cocoa solids) to counteract the chillies. That's how it is done in Mexico.
2007-01-06 01:23:49 · answer #4 · answered by ammonite132 2 · 0⤊ 0⤋
The sugar is a good idea. To build on that may I suggest honey? You can also use some red cooking wine along with the honey. It will give your chili a nice sweet depth that will make the heat more pleasant.
2007-01-05 08:57:51 · answer #5 · answered by Thomas 4 · 0⤊ 0⤋
Cook some whole potatoes with it and that will help to absorb the chili powder that you probably put in that made it too hot. Then take the potatoes out before serving it. Discard them if they are too hot to eat.
2007-01-05 08:57:10 · answer #6 · answered by birdwatcher 1 · 0⤊ 0⤋
I don't know for sure....I like fairly hot food...I just wonder, most peppers that create heat are high alkaline. I think.!! If they are alkaline baking soda is the opposite. What would if you took a cup of chili and added about a half teaspoon of baking soda and stirred it in .???If you try it let me know what happens. I'm curious.
2007-01-05 09:01:33 · answer #7 · answered by buzzwaltz 4 · 0⤊ 0⤋
Serve with a salad and dollops of fresh cream cheese on top
2007-01-07 03:23:30 · answer #8 · answered by the cat 3 · 0⤊ 0⤋
Try a couple of teaspoons(or more) of sugar but it could be that you may have to throw it and start again.
2007-01-05 08:54:24 · answer #9 · answered by Niamh 7 · 0⤊ 0⤋
Do as the Mexicans do and add dark chocolate, that tones it down.
2007-01-05 08:56:53 · answer #10 · answered by tucksie 6 · 0⤊ 0⤋