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Discussion in 'Sauces, Rubs & Marinades' started by graybeard, Feb 19, 2009.
What's the best way to cool it off? Bascially it's 2/3 vinegar, 1/3 tomato.
not sure if this helps but i always double the batch and use little or no heat in the second half. cutting it with water and thickening with slurry is an option but never really works right.
He posted zakly what i was go'na.
I'm not sure what you used for heat, but in a very small batch, add just a very small amount of honey. I sometimes use honey to quite down too much jalapeno, at Gloria's request.
Well, I'm not sure where I went wrong but it could have been ground pepper blend or Cayenne. I already use honey but I could add more. Just my luck, I made up a half gallon...
Spread the wealthy my friend.