Too much spice in salsa how to reduce for canning?

If you find your salsa is too spicy for your taste, there are a few things you can do to reduce the spiciness before canning.

1) Dilution: One simple solution is to dilute the salsa by adding more tomatoes or other mild ingredients like diced onions, bell peppers, or fruit (like peaches or pineapple). This will help to balance out the spiciness and make the salsa more palatable.

2) Sugar or honey: Another option is to add a bit of sugar or honey to the salsa. The sweetness will help to counteract the spiciness and create a more balanced flavor profile.

3) Dairy products: Adding dairy products like sour cream, cream cheese, or yogurt can also help to reduce the spiciness of salsa. The fat content in dairy products will help to mellow out the heat and make the salsa more creamy and flavorful.

4) Cooking: If you have the time, you can also try cooking the salsa for a longer period of time. This will help to mellow out the spiciness and allow the flavors to develop and blend together.

Once you have adjusted the spiciness of your salsa to your desired taste, you can proceed with the canning process. Be sure to follow all the recommended safety guidelines and processing times to ensure the salsa is properly preserved.