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re: Used Extra Hot Rotel in my Shrimp & Corn Soup...any way to tone it down?
Posted on 3/4/17 at 10:16 pm to cgrand
Posted on 3/4/17 at 10:16 pm to cgrand
quote:
potatoes will absorb salt, not a myth
I have no idea whether they'll do the same with capsaicin but it's worth a try
...but the liquid want be any less salty. A cubed up sponge would do the same thing.
This post was edited on 3/4/17 at 10:18 pm
1
Posted on 3/4/17 at 10:46 pm to LSU Tiger Bob
Add tomato sauce a Tablespoon at a time, tasting after each addition. I use this trick when making new mexico green and red enchikada sauces which can be scorching spicy.
This post was edited on 3/4/17 at 10:49 pm
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