Can you add sour cream to the salsa reduce capsaicin?

Here's why:

* Capsaicin is an oil-soluble compound: Sour cream is a dairy product and primarily water-based. Capsaicin doesn't dissolve well in water, so sour cream won't effectively "trap" or neutralize it.

* Capsaicin is a chemical: Sour cream can add a different flavor profile to your salsa, but it won't chemically alter the capsaicin content.

If you want to reduce the heat of your salsa:

* Use milder peppers: Choose less spicy peppers like bell peppers or milder varieties like poblano or Anaheim.

* Remove the seeds and membranes: These parts of the pepper contain the highest concentration of capsaicin.

* Add cooling ingredients: Ingredients like yogurt, avocado, cilantro, or lime juice can help balance the heat and create a more refreshing flavor.

* Dilute the salsa: Adding more ingredients like chopped tomatoes, onions, or cilantro can spread out the capsaicin and reduce the overall heat.

Let me know if you have any other questions!