How do you make a recipe with green Chiles less spicy?

1. Deseed and Remove Membranes:

* Hatch Green Chiles: Remove the seeds and the thin white membranes (the pith) from the chile. The membranes are where most of the heat resides.

* Other Green Chiles: For most green chiles, removing the seeds will significantly reduce the heat.

2. Roast or Char:

* Roasting or charring green chiles can mellow the flavor and reduce the heat. The heat can be further reduced by removing the charred skin after roasting.

3. Use Milder Varieties:

* Hatch Green Chiles: Choose "mild" or "medium" Hatch chiles.

* Other Green Chiles: Look for "sweet" varieties or choose milder varieties like Anaheims, Poblanos, or even bell peppers.

4. Control the Amount:

* Start with a smaller quantity of green chiles than the recipe calls for. You can always add more later if you want a spicier taste.

5. Balancing Flavors:

* Sweetness: Add honey, sugar, or agave nectar to balance the heat.

* Acidity: Use vinegar, lemon juice, or lime juice to cut through the spiciness.

* Creaminess: Add yogurt, sour cream, or cream to mellow the heat.

6. Cook Longer:

* Cooking green chiles for longer periods can reduce their spiciness.

7. Soaking:

* Soaking green chiles in milk or water can help to leach out some of the capsaicin (the chemical that makes them spicy).

8. Use Pre-Roasted Chiles:

* Many grocery stores sell roasted and peeled green chiles, which are typically milder than fresh ones.

9. Consider a Substitution:

* If you want to avoid spiciness altogether, try substituting bell peppers for the green chiles.

Important Notes:

* Personal Preference: Spiciness is subjective. What's too spicy for one person might be just right for another.

* Don't Overdo It: Start by making small changes and adjust the recipe as needed.

* Enjoy the Flavor: Green chiles can add a unique flavor to your dishes, even if you prefer them less spicy.