How do you neutralize too spicy jalapenos in a relish dish?

Answer 1

yoghurt is a good way to cool down spicy food. lemon juice works good too. just not too much. Add cut up potatoes and they will absorb some of the spice. If you are eating spicy food, try a bite of plain bread to help neutralize the burning sensation. Drinking water just makes the flavor spread.

Answer 2

Capsaicin, the irritating chemical in peppers that causes them to be "spicy," is difficult to neutralize. However, sugar can usually do the trick. Be careful, because the kind of sugar you use can make a difference. Simple granulated sugar is fine but simple syrups, like corn syrup, will do a better job but drastically change the flavor of your dish.

Answer 3

The "heat" of hot peppers is caused by the chemical capsaicin. It is difficult to neutralize once it is present in the salsa. The best way to reduce the amount of capscaicin in the salsa is to slice open the chili peppers and remove the membrane lining the interior of the pod. That is where you will find the majority of the chemical heat. Once the pods are "skinned" in this manner they can be diced and added to the salsa as usual. The resulting salsa will be much less hot.

If your salsa is already napalm, try serving it alongside sour cream. The sour cream can help to reduce the chemical fire in your mouth.

Answer 4

add milk or another dairy product to the spicy food

Answer 5

Add a bit of milk to neutralise the chilli.