Oh No Disaster Looms Please Help.

[cassa333]

I have made a chilli and it is waaayyyy to hot. In fact you can still taste the spices.

Any ideas on how to tame it a bit please?

Thanks

[murraymints]

any plain youghurt to hand ?

[murraymints]

bit of something sweet if no yoghurt

[maggiebee]

Toss it in the bin and start again?

[Eve]

Have you got some tinned tomatoes you could add to spread out the spices a bit, you can always freeze the extra amount.

[mikey4444]

Yes...add some plain yogurt, but only a spoonful at a time. Stir well and add another spoonful. If you add loads in one go, it will probably curdle.

[Goofy]

1) time - a few weeks in the freezer might help (it doeswith curry)
2) yoghurt
3) walnuts
4) maggiebee has a good idea

[murraymints]

peanut butter can help

[jourdain2]

Definitely plain yoghurt.

[Old_Geezer]

It sounds just fine to me.
https://www.google.co.uk/search?q=reducing+chilli+heat+in+food

[murraymints]

tomato pureé

[naomi24]

An extra blob of tomato puree often helps to cool down spicy dishes.

[andres]

sliced raw potato and natural yoghurt ?

[mikey4444]

This is why I never use fresh chillies anymore these days. I use plenty of cumin of course but only ever dried, powdered chillies...its much easier to judge how hot its going to be.

[Eve]

Some more ideas: http://www.dailymail.co.uk/femail/food/article-3109175/How-make-hot-food-taste-spicy.html

[cassa333]

Thanks everyone.

I only have flavoured yoghurt or would Greek style plain yoghurt do?

No time to toss it in the bin. Mr Cassa home soon. I could put some more Tom purée in. I'll let you know how it goes

Eeeek

[EcclesCake]

All good advice above, I will add though that if you can still taste the individual spices then it isn't yet cooked.

[jourdain2]

Greek-style plain yog.is fine.

[mikey4444]

Greek yogurt would be fine cassa !

[jourdain2]

Greek is fine.

[weecalf]

I would use sugar if it was me having to cool down a chilli