HELP!!! My Hot sauce is to hot. What to do?
Last week I canned 10 quarts and had some left over that I put in the refrigerator. I only had 3.5lbs of Anaheim peppers so I added roughly 6oz of 90,000HU ground Cayenne powder to the mix. I used some of the sauce I had put in the refrigerator to dip some pizza in this morning. The sauce is so tasty that I can't stop eating it but its giving me some major burn on my mouth and lips.
Here is what I put in it.
2lbs roasted Italian Roasting peppers.
3.5lbs roasted Anaheim peppers.
6oz 90,000HU ground Cayenne powder.
3lbs Sungold tomatoes.
24oz Tomato Catchup
16oz of a hot sauce that had tons of Cilantro in it since I had no Cilantro.
4oz garlic powder.
4oz onion powder.
12oz can of tomato paste.
16oz jar of Blackberry jelly.
16oz jar of Red Plum jelly.
12oz jar of Black Cherry Jelly.
12oz of clover honey and a half cup of sugar.
2 Tablespoons salt.
1 Tablespoon food grade Citric Acid
All of this was put into an Apple Cider Vinegar base and run through a high quality blender on "Liquify" after cooking in the Cider Vinegar.
The taste is beyond amazing but its way to hot and I expect it to keep getting hotter as it ages. The problem is that its already so hot right now that I'm the only one in the house who can eat it. Somebody help me. What can I do to save my tasty creation?