Salsa that is too spicy is an easy mistake to make.If your dish left you with flames shooting from your ears, then you don't need to throw it out.Add cooling ingredients like fruit or dairy.If you don't want to experiment, make another batches without the spicy ingredients and combine them with the original batches.You will have more salsa than you planned for, but you can freeze any leftover salsa.
Step 1: Tomatoes can be added to red salsas.
Add a little more chopped tomato if your salsa is tomato-based.The amount needed will be dependent on the size of your batches and how mild you need it to be.If you want to add more to the taste, try adding half a tomato.After your taste tests, keep a glass of milk handy.
Step 2: It's a good idea to grab some sugar or honey.
Adding acid and sugar can be used to tame a spicy dish.The juice of a quarter lime and some sugar or honey can be squeezed in.You can always add more, mix in additional flavors little by little and enjoy as you please.
Step 3: There is a mixture of a cilantro and citrus puree.
Adding a little more will help you tone down your salsa without changing it too much.If you want to blend the leaves with juice or an orange, you need to remove a dozen or so of them.If you want your salsa to be under control, you need to add a small amount of water at a time.If you have any leftover, you can use it to make a great sauce.
Step 4: Cucumber oravocado are good options.
As a cucumber, you can get your salsa cool.Cucumber andavocado can help ease the heat, but if they weren't in the original recipe, they might change your salsa's texture and flavor.If you are willing to experiment, chop up one or both to mix in with your salsa.
Step 5: The heat can be toned down with fruit.
Adding sweet fruits will change your recipe, but you might come up with something delicious.Fresh pineapple, a ripe peach, watermelon, cantaloupe, or honeydew can be dicing up.When you have achieved your desired level of spice, fold the fruit in a little at a time.
Step 6: It's a good idea to serve a scoop of sour cream.
You are in luck if you only have sour cream on hand.You could serve your salsa with a scoop of sour cream on top.You can make a different kind of dip if you mix sour cream into the salsa.
Step 7: It's a good idea to make another batches of salsa without any flavor enhancers.
If you want to stick with your original recipe, you should make another batches without the spicy ingredients.Roast your tomatillos, dice your onions and tomatoes, chop your cilantro, squeeze your citrus, and do any other prep according to your recipe.It's best to stick to a recipe if you're serving salsa at a party.Adding new ingredients to your salsa is an experiment, and you might not want to use your guests asguinea pigs.
Step 8: If you have to make an ingredient run, keep your salsa refrigerated.
A quick trip to the grocery store might be necessary if you bought too much ingredients.Store your salsa in the fridge if you need to go to the store.It shouldn't be left out for more than a couple hours because of the acid in the salsa.
Step 9: You should combine your batches.
After you have purchased and prepared your ingredients, mix them with your salsa.If you filled up your largest bowl with the original batches, you might have to change it.If you have a large roasting pan, try pouring half of the batches into it.If you have enough room in your bowl, you can add the rest of the second batches.If you use aluminum products, they will react with the acid in the salsa and leave your dish with a metallic taste.If you have to mix your batches, you could use the largest freezer bags.
Step 10: It's a good idea to cook leftover salsa before canning it or freezing it.
If you double your batches, you end up with an insane amount of salsa.If you plan on canning or freezing your salsa, you will need to cook it to reduce water content and kill germs, which is an essential part of the canning process.You can cook your salsa in a saucepan over low heat.Depending on your salsa's water content, cook it for up to 60 minutes or until you have achieved a thick consistency.
Step 11: Make sure the recipe is suitable for canning.
Not all salsa recipes have enough acid to be canned.If your recipe is suitable for canning, you should make a note of it.It should be frozen to stay on the safe side.You can keep frozen salsa for up to six months.If you double the ingredients other than peppers, you should still be able to make a good salsa.It's important to double the acidic ingredients without overdoing the non-acidic ingredients.The leftovers should be frozen if you are not sure about your accuracy.
Step 12: The salsa should be in the refrigerator.
The best way to thaw your salsa is in the fridge.It will be better to thaw it in the refrigerator.If you want more water, you can just strain it to remove excess liquid.