How to Make Salsa Less Spicy (Cooking Tricks)

There can’t ever be a wrong time to have a bowl of salsa with some nachos.

But, sometimes, assuming that you have a high tolerance for spice can hit you back in the face.

The aching heartburns and indigestion will slowly begin getting to you.

There may be a trillion recipes for salsa on earth, but only a few trial and error attempts can bring you out of the bad salsa spell.

Fortunately, there are ways to salvage your dish. Here are all the tips on how to make salsa less spicy.


How to Make Salsa Less Spicy

Spicy food isn’t for everyone.

Consuming too much of it can unleash irreparable damage to your body. In fact, if it is a part of a child’s daily diet, it can expose them to dangerously high levels of lead (1).

This is why following the right recipe and canning procedures can ensure you’re safe from this threat.

Thankfully, there are a bunch of tricks out there to help you create your favorite dip without risking your health.

Stated below are some of them.


Apply the Good Old Dilution Trick

While it may hurt to change your seemingly perfect recipe, not doing so will hurt your stomach more.

Diluting the sauce with non-spicy ingredients such as cilantro, tomato, onion, and even some water will help restore a good balance of flavors.

You can also divide your hot salsa batch into two and add your non-spicy ingredients in them equally.


Sweeten It Up

A tiny pinch of sugar is sometimes all you need to bring the heat down in your salsa.

At the same time, you also don’t want to add too much of it. No salsa is better than sweet salsa.

However, if you don’t want to risk using sugar, you can use ingredients to bring in the same amount of sweetness. One of them is tomato paste.

Not only will it cancel out the heat, but it will also give your salsa a much smoother consistency.


Sour Cream to the Rescue

As the good old saying goes, dairy is your answer if you need to cut the heat in something.

While not many people look up to this option to solve the problem of extreme spice, sour cream certainly has the right balance of fat and flavor to come to the rescue.

You don’t want to mix it directly in your salsa.

It will only bring the worst out in it. Instead, serve it separately as a dip.


Bring the Acidity Up

The best way to bring down heat in any recipe is to bring acidity up in it.

While there are a number of ways to do it, nothing can beat lime. Acidity can make a world of difference when it comes to taste.

Now you may be wondering, isn’t salsa acidic already?

Yes, it is, but a bit more of it could bring the spice levels down significantly.

For starters, try a few teaspoons of lime juice. If it doesn’t do the trick, creating a new batch is better than trying another alternative and turning your salsa into an acidic disaster.

Yet, the next time, you can try adding some vinegar or additional tomatoes.


Serve Your Salsa With Avocado or Cucumbers

No one likes to mess with the traditional salsa recipe.

But, a little innovation doesn’t hurt anyone. Both cucumbers and avocados are known for their fresh and balanced flavors.

They can instantly bring the spice levels down and also add a whole new range of flavors to your dip. If you’re feeling slightly more adventurous, prepare some guacamole and serve it with your salsa.


Re-evaluate Your Chili Collection

It’s wise to re-evaluate your ingredients beforehand and it’s better to practice prevention than to look for a cure.

Instead of ruining the balance of flavors in your salsa dip later, consider choosing the right kind of chili.

Not everyone has the same tolerance for spice. In this case, a milder chili may do the trick for you. You can also reconsider the need for jalapenos in your recipe.

Instead, use raw tomatillos or green chili cans. Milder ingredients are your best bet when it comes to reducing spice levels and having something your body can handle.


Experiment with Some Fruit

Adding fruit to your salsa may not seem like a sensible thing to do.

After all, who wants their dip to taste like anything but salsa? However, you may be wrong about it.

Melons, peaches, and even pineapples are vastly used in dips to add some sweetness to the flavor. Yes, it may not be ideal, given how different it is from the original recipe.

Imagine how effective this little experiment can turn out to be if done right. As a rule of thumb, never add all of your fruit altogether.

Add some and keep checking until you have brought the spice levels down to your preference.


Create Another Batch

While this may not sound like a solution to the ordeal, hear us out first.

Now that you’ve already created a spicy batch, you can consider doubling your salsa quantity without having to throw the entire batch away.

Create a new bunch without any spicy ingredients and mix it with the first batch.

You also want to ensure that your salsa can be canned. It is the acidity of a dish that makes it suitable for canning.

But, if you’re unsure about making your batch more acidic than it already is, then simply freeze it.

You can consume frozen salsa for months.


Remove the Pepper Seeds

Peppers owe their spiciness to capsaicin, a component that must be removed before you add it to the salsa.

Start by removing the seeds and membrane. Then, wash your pepper with some water for about a minute.


Use Greater Quantity of Vegetables

If the ratio of vegetables isn’t higher than the ratio of spices, you may end up choking on the amount of heat in your salsa.

Add more onions, celery, and carrots to neutralize the flavor without making major changes to the recipe. You can also replace the spicy herbs with cilantro.


Add a Bowl of Fried Onions

Only a spoonful of fried onions can do wonders in reducing your salsa’s spiciness.

Imagine what a bowl could do. All you have to do is fry your onions in some butter, allow them to cool, and add them to the salsa mixture.

It is highly unlikely that you will stop eating your tortilla chips just because your salsa dip is spicier than you intended for it to be.

After all, why should your taste buds suffer?

If you’re still wondering how to make salsa less spicy, try out one of the stated methods above.

We’re sure that they will help you neutralize the spice levels and bring the best out of your dip.

Read also:


How to Make Non-Spicy Salsa from Scratch

The trick here is to stick to everything non-spicy such as bell pepper, cucumber, pineapple, mango, avocado, and of course, tomato.

The more you stick with mild flavors, the better the chances of your salsa turning out just the way you want it.

Furthermore, it will also save you from hours of chopping.

A mild recipe is your best bet when it comes to introducing this dip to a picky eater or a kid. The tastier the dip, the better the chances of your kid opening up to trying new dishes.

If your child likes tomatoes, they will undoubtedly love salsa.

Who says that salsa always has to be hot? It’s all about your preferences. Whether you like it chunky or smooth, there are a million ways to customize the recipe.


Can You Reduce the Spice Levels of Store-Bought Salsa?

It’s wise to save yourself from the hassle of making salsa from scratch.

With store-bought salsa, there isn’t much you can do to change things.

One of the best methods to reduce spiciness in this type of salsa is dilution. You can also incorporate some cilantro puree into the mixture based on your preferences.


Frequently Asked Questions

Does refrigerating help bring the salsa spice levels down?

Food always tastes spicier when it’s made fresh.

On the other hand, refrigerating it can allow the flavor to blend well and become mellow. Your salsa will likely taste less spicy after it has been in the fridge for a while.


Can you add a banana to reduce the salsa heat?

The creaminess of this fruit does wonders in reducing the spice levels of many food items.

When it gets a bit too hot, you can always have your salsa with some banana slices on the side.


How can you reduce the saltiness in salsa?

Try adding more vegetables (onions and tomatoes) to the recipe, and you will successfully be able to dilute the salt component in it.


Can food become less spicy after some time?

Time does not have an impact on the spice levels of a dish.

It tones the flavor a bit, making a spicy dish taste milder.