I have just made sweet chilli sauce (chillis, garlic, sugar, white wine vinegar and water) which is far too hot. I probably left too many seeds in. I have sieved it, Is there any way I can calm it down a bit?
Too Hot Chilli Sauce
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
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