How to reduce the hotness of a chilli sauce

Updated February 21, 2017

Chilli sauce doesn't suit all palates. If you find your chilli sauce too spicy, there are ways to offset the heat. Heat in a chilli sauce comes from the capsaicin in the chilli peppers. This chemical is not water soluble, so adding more water or drinking ice water will not help. Reduce the heat in your chilli sauce using other methods, both in the sauce and as post-eating remedies.

Cut out the white ribs and seeds from inside the peppers when preparing your sauce. Discard these before cooking; this is where most of the heat from the pepper is located, not in the seeds.

Squeeze the juice of half a lime into chilli sauce and mix it in to offset some of the heat with the sweet-tangy flavour of the lime. Alternatively, pour crushed pineapple into the chilli sauce until the flavour mellows. Optionally, add a spoonful of sugar to make the chilli sauce milder. The sweet flavour mixed with the acid in the sauce will reduce the heat from the chilli peppers in the sauce without diluting the taste.

Add more tomatoes and other non-spicy ingredients in your chilli sauce mix to dilute the heat.

Serve the chilli sauce mixed with an equal part of sour cream or yoghurt. Alternatively, serve the chilli sauce with milk to drink. The dairy products contain casein proteins that coat the capsaicin molecules, blocking the taste buds perceiving the heat.

Things You'll Need

  • Lime half or crushed pineapple or sugar
  • Dairy products
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