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

Cut up a few potatoes and throw them in. They will soak up some of the heat. Remove the potatoes or just leave them in big enough chunks that you can avoid serving them.

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

quote:

---

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

---

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.

Ran to Rouses and grabbed two Taters. Cut them up but didn't chop them up fine. Then added about a cup of Milk and have had it simmering. First Bowl had my sinuses wife arse open. We'll see what this does for it.

Thanks for the advice guys.

Did you take the shrimp out so they won't be cooked to death?

Also, dairy can curdle if you cook it too long.

Even a dollop of yogurt on top of a bowl could help.

I've never heard of potatoes sucking up pepper flavor.

quote:

---

wife arse open.

---

piihb then Baw, what you waiting for?

corn on the cob will soak up heat, but since you already have cornot in it, that's what's holding the spicy in.

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

If you notice the next time you use Rotel, all the jalepenos will be in the bottom of the can. I scoop the tomato out first, and examine the quantity of jalapeño, and season my dish carefully the peppers. Add half a teaspoon of the peppers and taste it. You can always add more... And I only cook with the mild.

Once my daughter substituted habernaro for chili peppers in and Asian dish because the guy at Whole Foods told her they were similar. It was frickin hot like angel of death chicken wings.

Controlling heat in a dish with any diced peppers is difficult.

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.