How Can I Save My Homemade Hot Sauce from Being Too Hot?
Q: Help! I am planning on making bottles of Thai Sweet Chili Sauce for Christmas gifts this year, but my local grocer didn’t carry red jalapeños or serrano peppers, so I bought a ton of Chile de Arbol chiles thinking the dark red color would work great. As it turns out, these things are able to set everything they touch on fire.
Short of a fire extinguisher, do I have any options?
Sent by Stephen
Editor: Oh dear! My best advice would be to double or triple the recipe (but not the chiles!) to help dilute the spiciness a bit.
Readers, any other suggestions?