Are you a fan of enchiladas but find that the canned enchilada sauce you bought is too spicy for your taste?
Don’t worry, there are ways to tone down the heat and still enjoy your favorite dish.
In this article, we’ll explore different methods to make canned enchilada sauce less spicy, including adding dairy products, acids, and sweeteners.
We’ll also discuss the science behind why these ingredients work and provide tips on how to achieve the perfect balance of flavors.
So, let’s dive in and learn how to make your enchilada sauce just right!
How To Make Canned Enchilada Sauce Less Spicy?
Method 1: Add Dairy Products
One of the easiest ways to make canned enchilada sauce less spicy is to add dairy products like sour cream or yogurt. These ingredients have a cooling effect on the tongue and can help to balance out the heat of the sauce.
To use this method, simply add a dollop of sour cream or yogurt to the sauce and stir until it’s fully incorporated. You can adjust the amount based on your personal preference and the level of spiciness in the sauce.
Method 2: Use Acids
Acidic ingredients like lemon or lime juice, vinegar, and even pineapple can help to balance out the pH of a spicy oil. This can help to reduce the heat and make the sauce more palatable.
To use this method, add a small amount of acid to the sauce and stir until it’s fully incorporated. You can start with a teaspoon and adjust based on your personal preference.
Method 3: Add Sweeteners
Adding sweeteners like sugar or honey can also help to balance out the heat of canned enchilada sauce. This is because sweet flavors can counteract spicy flavors on the tongue.
To use this method, add a pinch of sugar or honey to the sauce and stir until it’s fully incorporated. You can adjust the amount based on your personal preference and the level of spiciness in the sauce.
Understanding The Scoville Scale And Heat Levels Of Enchilada Sauce
To fully understand how to make canned enchilada sauce less spicy, it’s important to understand the Scoville scale and heat levels of the sauce. The Scoville scale measures the heat level of chili peppers and other spicy foods, with higher numbers indicating hotter spices.
Enchilada sauce typically contains chili peppers, which can range from mild to extremely hot on the Scoville scale. For example, jalapeno peppers have a Scoville rating of 2,500 to 8,000, while habanero peppers can have a rating of up to 350,000.
When selecting canned enchilada sauce, it’s important to pay attention to the ingredients and any heat level indicators on the label. Some brands may offer mild or medium options, while others may be labeled as “hot” or “spicy.”
If you find that your canned enchilada sauce is too spicy for your taste, you can use the methods mentioned above to tone down the heat level. Adding dairy products, acids, or sweeteners can help to balance out the flavors and make the sauce more enjoyable. It’s important to adjust the amount of these ingredients based on your personal preference and the level of spiciness in the sauce.
Adding Dairy Products To Reduce Spiciness
One of the most effective ways to make canned enchilada sauce less spicy is to add dairy products. Dairy ingredients like sour cream and yogurt have a cooling effect on the tongue and can help to balance out the heat of the sauce.
To use this method, simply add a dollop of sour cream or yogurt to the sauce and stir until it’s fully incorporated. The amount you add will depend on your personal preference and the level of spiciness in the sauce. You can start with a small amount and adjust as needed.
The addition of dairy products not only helps to reduce the spiciness of the sauce, but it also adds a creamy texture and a tangy flavor that complements the other ingredients in the dish. This method works well for both red and green enchilada sauces.
If you’re using sour cream, make sure to use full-fat sour cream as low-fat versions may not have the same cooling effect. Greek yogurt is also a good option as it has a thicker consistency and a tangy flavor that pairs well with Mexican cuisine.
Using Acids To Balance The Flavors
Acidic ingredients are a great way to balance out the flavors in canned enchilada sauce and make it less spicy. When you add an acid to the sauce, it can help to neutralize the heat and bring out the other flavors in the dish.
Some of the best acidic ingredients to use include lemon or lime juice, vinegar, wine, tomatoes, and even pineapple. These ingredients can help to increase the pH of the sauce and reduce the spiciness.
To use this method, simply add a small amount of acid to the sauce and stir until it’s fully incorporated. You can start with a teaspoon and adjust based on your personal preference. Be careful not to add too much acid, as this can make the sauce too sour.
It’s important to note that acidic ingredients can also affect the texture of the sauce. For example, tomatoes can make the sauce thicker, while vinegar can make it thinner. Keep this in mind when using acids to balance out the flavors in your canned enchilada sauce.
Sweetening The Sauce To Mellow Out The Heat
If you find that your canned enchilada sauce is too spicy, sweetening the sauce can be a great way to mellow out the heat. Adding sweeteners such as sugar or honey can help to counteract the spicy flavors and make the sauce more enjoyable.
To use this method, start by adding a small pinch of sugar or honey to the sauce and stir until it’s fully incorporated. Taste the sauce and adjust the amount of sweetener based on your personal preference and the level of spiciness in the sauce.
Keep in mind that adding too much sweetener can make the sauce overly sweet and may not be desirable. It’s important to strike a balance between sweetness and spiciness to achieve the desired flavor.
Experimenting With Different Combinations For The Perfect Balance
If you’re not sure which method to use or want to experiment with different combinations, there are a few things to keep in mind.
First, start with small amounts of each ingredient and taste as you go. This will help you to avoid overcompensating and ending up with a sauce that’s too sweet or acidic.
Second, consider the other flavors in your dish. If you’re using a lot of bold, spicy ingredients, you may need more dairy or sweeteners to balance them out. On the other hand, if your dish is more mild, you may only need a small amount of acid or dairy.
Finally, don’t be afraid to get creative! You can try adding different types of dairy products like cream cheese or Greek yogurt, or experiment with different acids like balsamic vinegar or orange juice.
With a little bit of experimentation and some careful tasting, you can find the perfect combination of ingredients to make canned enchilada sauce less spicy without sacrificing flavor.
Tips For Adjusting Spiciness In Other Recipes.
Adjusting the spiciness of a recipe can be a delicate process, but there are several methods you can use to achieve the desired level of heat. Here are some tips for adjusting spiciness in other recipes:
1. Lengthen and Un-strengthen
If a dish is too spicy, try adding more of the recipe’s ingredients to dilute the heat. You can also add additional ingredients that will complement the flavors of the dish while neutralizing the spiciness. Good candidates might include broth, canned beans, potatoes, tomatoes, corn, avocados, coconut milk, and cooked rice.
2. Go Nuts on It
For some Asian dishes, as well as certain chilis and stews, adding a scoop of peanut butter or other nut butter can help to smother the flames. Tahini is another option.
3. Do the Dairy
Adding dairy products like sour cream or yogurt can help to cool down a spicy dish. The capsaicin in hot chilis likes to bind itself onto a compound in milk, which neutralizes the burn. For tomato sauces and stews that don’t want dairy, try shredding some cheese on top.
4. Sweet Defeats Heat
Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. If it’s a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.
5. Acid Defeats Heat
Adding acidic ingredients like lemon or lime juice, vinegar, or even pineapple can help to balance out the pH of a spicy oil and reduce the heat. A little lemon juice can also brighten up flavors.
6. Use Oil
The capsaicin in chili peppers is oil-soluble, which means that you can lessen the heat by adding fat. Try using butter or olive oil to dilute the capsaicin and make the burn more tolerable.
By using these methods and experimenting with different ingredients and amounts, you can adjust the spiciness of any recipe to your liking.