Too Hot Chilli

MadCowMan

Send some over here - I love my 'firestarter' chilli

The soured cream as a side serving will calm the heat - the fats bind with the bits that make it hot and will take the edge off of it.

squeaky

There's more advice in this thread from the MEGA Index sticky:-

Chilli:
- Too hot


I'll merge this thread into that one shortly to keep the answers all in one place.

magicmaria

Add some sugar to it that will make it less spicy

Bloke

Tinned pineapple including the juice is good, it's probably along the same lines as the sweetness suggested by others and since having to use it myself, I actually like the addition of the pineapple into my chillis now.

Paul.

dannahaz

Serve as it is, but add a dollop of creme fraiche into each serving.

nickyhutch

Thankyou all so much. I've made sooo much of it that there'll be enough to try every one of your suggestions!

tripled

I don't beleive you when you say it's too hot - sounds more to me just the way I like it. Mebbe I should pay a visit and test it for you?

nickyhutch

You're welcome to - there's more than enough. We'll be eating it until Easter. My thought was "oooh there'll be loads of people just dropping in over Christmas" and I even went out to buy a HUGE HUGE pan thing from the asian supermarket near us to make it in. £19. Not very money saving but very useful. However, if I use it properly I'll also need a new freezer to make the most of it, again, not very money saving

wendyf_3

I have made a batch of sweet potato and carrot soup which looks and smells lovely but have added too many dried chilli flakes which has resulted in it blowing the head off you!!
Any ideas how to resolve this??

Thanks

Churchmouse

I've never made this, so not sure, but could you stir some yogurt through it? My tried and tested way of cooling too hot curry!