re: Used Extra Hot Rotel in my Shrimp & Corn Soup...any way to tone it down?

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I dont remember that much difference between hot and regular rotel.

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Over the past years, I've found that regular got too spicy for certain things and, now, I only use mild. I don't use it often, but I can remember when suddenly, the regular was too much. Extra hot must be really hot now. I also find it to be inconsistent.