View Full Version : Helpppppp! Hotness!!!
I have a spaghetti sauce that is unbearably hot. We added NO peppers or anything that would make it hot. I REPEAT, THERE IS NO REASON FOR IT TO BE HOT. We tried bulking it with more tomatoes to increase the ratio of hotness to sauce; we tried canceling out the flavors by adding much sweetness and pungent. Can anyone tell me what I can add to make it not taste as hot per spoonful?
05-01-2008, 08:41 PM
Would you list the exact ingredients you used in the sauce (so far)? That may give someone a clearer idea for how to chime in.
...at first, I was thinking maybe adding some lemon juice :confused:
05-01-2008, 08:43 PM
jeepers... did you use cayenne pepper by mistake? :confused: maybe if you add some more zuchinni - that might cool it down a bit ... even put the zuchinni in a food processor or blender and break it up really good and then add it in... that will add some bulk and add some cooling veggie...
05-01-2008, 08:54 PM
Could it be garlic? If you eat corn, you could mix some sauce with corn and cilantro to make a salsa? Maybe use some with flax seeds to make tomato crackers. Very strange indeed!
05-01-2008, 09:51 PM
I bet it was an aged piec of garlic.
I would add in nutritional yeast and a little honey to the sauce.
05-01-2008, 09:56 PM
Yes. Some pieces of garlic are exceptionally spicy or hot. Even some greens or 'sweet' peppers can be this way. Batches differ. If the ingredients you used yielded a bad brew....go with a whole new batch o' stuff. Good luck. :)
-David Z. Mason
05-01-2008, 10:05 PM
By experience, if something is THAT hot, it's best to just start over. Otherwise, by the time you get it cooled off enough to be bearable (IF you do) you'll have SO MUCH of it that you wont be able to use it all before it goes bad. I'd start over with a whole new sauce.
That's not saying just toss out the hot sauce... you could use little portions here and there to add spice to things. Make some salsa, add it on top of salads, burritos, etc.
05-02-2008, 11:52 AM
I wonder if fat would cool it down...like an avo.
But I would have to agree, starting over might be a better choice.
Or you could freeze all but a small batch, and then tweak it, eat it. And use the rest equally as gradually.
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