Toning down homemade hot sauce

I am always on the look-out for a project. So last night, I used a Rick Bayless recipe for homemade hot sauce. The flavor is great. The problem is that its too hot. Does anyone have any advice on how I can tone down the heat? I'm afraid just adding water would dilute it too much. Thanks!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: