Although I enjoy the burn, my family does not. My sauces sometimes end up too hot for everyone to enjoy, especially when made with home-grown chiles. Is there something that can lessen the burn without affecting the flavor?
A: Hello Stewart:
It would be helpful to know precisely what you are cooking. Generally speaking, there are only three ways to cut down the heat: use milder chiles, use fewer of the hot ones, or dilute what you are cooking with the other non-chile ingredients. You can also appease your family by making two versions of whatever it is that you’re cooking. For example, suppose you are making a green chile stew that calls for 1 cup of roasted, peeled, and chopped New Mexican chile. You could wait until the last half hour to add the chile, and the pork, potatoes, and other ingredients will be almost done. Divide the stew into two parts, add three-quarters of a cup of chile to your portion and 1/4 cup to the other portion. Cook each in a separate pot until done. If you think in those terms, you can heat up yourself and save your family.–Dave