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How To Make Salsa Less Spicy

Salsa is a delicious and versatile sauce, condiment, or side, but sometimes it becomes too spicy. I will give you a step-by-step guide on how to make salsa less spicy. It can be used to enhance grilled chicken, delectable tacos, or be spooned onto a crunchy tortilla chip and savored. 

To make salsa less spicy, reduce the spiciness by mixing the salsa with sour cream, getting rid of peppers, or reducing the amount of garlic. Also, mix the ingredients and allow the flavors to mingle in the fridge for at least a day before serving.

And if you are using Jalapeno pepper, you will need to remove the seeds after soaking them with warm water before adding them to your salsa sauce

Moreso, add avocado or some fresh cilantro on top. A medium spicy salsa is good with tortilla chips, roasted red peppers, and shrimp. Continue reading for the step-by-step guide on how to make hot salsa milder.

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7 Ways To Make Salsa Less Spicy

The following are step-by-step guides on how to make hot salsa milder.

How to make salsa less spicy

1. Increase The Acidity In The Salsa

You can increase the acidity in your salsa by adding more low-acid ingredients such as carrots, celery, or onions. Try using canned green chilies instead if you’ve made it spicy with dried chiles. Or spice it up with some balsamic vinegar or lime juice.

Adding other ingredients to your salsa can help moderate the kick. To do so, you should always increase the acidity in your salsa, whether it’s with lime juice or sour cream. Tossing in a few jalapenos also helps cut through spicy salsa nicely by adding heat rivaling peppers. It’s a great way to make your favorite salsa recipes less spicy and add different flavors.

2. Dilute The Salsa

If you’re looking to make your salsa less spicy, diluting it is the way to go. The easiest way is by adding additional tomato juice to the salsa. 

However, if you don’t want a thinner consistency in your salsa, you can add additional whole tomatoes and then run them through a blender again. If you find that the salsa is still too spicy after this, try adding some sour cream or yogurt and then blend it again. 

You can also try adding white rice and blending it for a smoother texture. Or adding more onions or garlic. If you don’t want to add more of these ingredients, you can also add a neutral-tasting oil.

3. Add Fried Onions

The easiest way to tone down the spiciness of your salsa is to add a handful of fried onions.

Fry them up in some butter, and set them out at room temperature to cool.

After they’ve cooled, stir them into your salsa.

If you still want more spice control after that, try adding a few drops of apple cider vinegar.

You can also add sugar until you get the heat level you want.

4. Put a small bit of sugar

Add a small bit of sugar. It is the easiest way to get the spice out of salsa. Just be careful not to add too much sugar, or your salsa will taste less like salsa and more like dessert sauce.

Are you in love with salsa but can’t handle the heat? We feel you. Luckily, we have a couple of simple tricks to make your salsa less spicy!

First, taste the salsa. If it’s too spicy, you can dilute it by adding more tomatoes or onions. But if you want to keep that perfect flavor and consistency, try one of these two methods:

5. Add a dollop of sour cream

 Add a dollop of sour cream. It works for the same reason as adding sugar: the acid will neutralize some of the capsaicin, adding a new layer of delicious flavor and texture to your salsa.

6. Serve With Cucumbers 

Reach for a cucumber. Cucumbers can be used as a palate cleanser to help cool down your mouth after eating something spicy. Once you’ve cooled down, you’ll be able to enjoy all the delicious flavors in that salsa without getting burned.

7. Chop Up Cilantro

Cilantro is a great ingredient for adding flavor, but it also helps reduce the spice levels in your salsa. So it is because cilantro contains essential oils that help relieve irritation from capsaicin, the compound that is responsible for the spicy taste. 

So, if you chop up some cilantro from your garden, mix it with the salsa, and let it sit for 1 hour in the fridge, you’ll get all the great flavor of the cilantro without all the harshness.

With just a little fresh cilantro, you can turn down the heat on your salsa and have a side dish that anyone can enjoy.

How to make homemade salsa less spicy

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If you have a freshly made batch of salsa that is so hot, it’s unbearable. This method will help make your homemade salsa less spicy and make it more enjoyable to eat.

1. Use fewer jalapenos or bell peppers. 

When making homemade salsa, you may want to try using fewer jalapenos and bell peppers. These ingredients provide the heat that can make it spicy, and reducing the amount of them might make it more palatable. 

For example, skip the one jalapeno pepper, or use only one or two bell peppers instead of the three. You could even add two teaspoons of seeded and chopped jalapeno when blending up your veggies if you love spicy salsa.

2. Add more onions

Add more onions to your homemade salsa to decrease the spiciness (without losing great taste). The onions will help to significantly reduce the level of spicy you are experiencing in your salsa. 

Instead of using fresh chilis, substitute canned green chilis, which contain a lower amount of capsaicin, or use dried red pepper flakes instead of fresh red pepper.

3. Add more tomatoes to the recipe to reduce the heat

To make salsa less spicy, add more tomatoes to the recipe. The tomatoes add flavor to the salsa, so people won’t mind if it is too spicy. 

It will decrease the spiciness of your salsa by diluting the capsaicin in it.

More of a tomato taste promotes serving more salsa, which means the level of spiciness will go down over time and become milder.

However, try using fresh tomatoes instead of canned ones as they tend to be less spicy than the canned variety.

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4. Juicing the pepper before adding it to the salsa

Juicing the pepper before adding it to your salsa will remove some of the capsaicin – reducing the spicy flavor.

Remove the pepper’s membrane and seeds, then place the pepper under running water in a colander for about 30 seconds. The heat that comes from the inside of the pepper will be eliminated after.

As one of the prerequisites to a spiceless salsa, always start with fresh ingredients and use techniques like extracting the pulp from the pepper before adding it to your salsa.

5. Removing the seeds and ribs from the chiles

If a recipe calls for 4 jalapenos and you only want mild salsa, take the seeds and ribs out of 4 chiles. Decreasing the amount of chile pepper seeds and ribs left in the salsa will be less spicy. 

The best tool for the job is a paring knife, particularly if it has a curved blade like this one. Just grab the chile pepper at its stem with one hand and make a low cut with the knife to remove the seeds and ribs from around the stem.

Then scrape any remaining bits off with your blade. With a trial, you’ll be able to pull out virtually all of the other ingredients to decrease spiciness without sacrificing taste.

6. Using more vegetables than peppers

You can quickly fix hot salsa by adjusting the ratio of vegetables used in your recipe. 

Add more carrots, celery, and onions to the recipe than peppers for less spicy salsa without sacrificing flavor or eating too many raw vegetables.

Also, you can use cilantro in place of spicy herbs like coriander or cumin.

7. Add a little honey or sugar

After trying all the options above and your sauce is still hot, try adding 1 teaspoon of honey or sugar to your salsa.

While both honey and sugar add sweetness, they reduce the spiciness in two different ways. 

Honey neutralizes the capsaicin in the chile pepper (the compound that gives spicy foods their burn) because of its high levels of sulfur compounds.

Conversely, sugar interferes with sensitivity to pain by slowing down nerve signals that register pain.

8. Try simmering it on medium heat with some oregano 

Instead of adding salsa directly to your pot, try simmering it on medium heat with some oregano and cumin. 

It’ll mellow out a bit without affecting the taste.

9. Allow the salsa to sit overnight in a refrigerator

Salsa will be less spicy if allowed to sit overnight in the refrigerator before serving.

With this, the heat from chilies in the sauce will dissipate overnight. It usually tastes better the next day.

How to make store-bought salsa less spicy

How to make store-bought salsa less spicySalsa is an excellent way to get Vitamin A and C, but conventional store-bought versions can be challenging to make as they come out too spicy. Here is an alternative to being less spicy.

1. Add apple cider vinegar or fresh lime juice

Add one or two tablespoons of apple cider vinegar or fresh lime juice. Apple cider acid or fresh lime juice will bring down the spiciness in your salsa and make it healthier by adding nutrients from these ingredients.

Apple cider vinegar will take the edge off of spicy peppers and add a pleasant, tangy taste to the salsa, while lime juice will tone down some of the flavors without adding much, if any, additional tang.

2. Add chopped cilantro and tomatoes

If your salsa is usually too spicy, try adding a couple of tablespoons of chopped fresh cilantro and 1/2 cup chopped tomatoes. The slight sweetness from the tomatoes will help cool the burn.

Start by gently stirring the ingredients into your salsa while it cooks. As they soften, they’ll add a little extra flavor and chill out any heat that might have nothing to do with cooking.

3. Put more vegetables

Make store-bought salsa less spicy by adding more bell pepper or squash. And then, mash it all together to mix everything to give it a thicker consistency.

Fresh and frozen veggies give your salsa a watery, fresher taste and will keep the heat in the moderate zone, rather than flirting with scorching.

You can also do this by replacing two jalapeno peppers with red bell pepper and yellow onion. 

4. By adding sweet morsels

Add sweet morsels like pineapples, mangoes, and peaches to your favorite salsa recipe. The sweetness of these ingredients dulls any spice behind the heat.

Sweet morsels are the sugar that can be pulverized into a powder and then added to food for extra flavor. 

As this simple experiment will show, the sweet morsels will absorb some of the piquant flavors from the jalapeno peppers and thereby make the salsa less spicy.

5. Add sour cream

First, put the salsa in the refrigerator for a few hours to let it cool down. Next, pour out some of the liquid in the salsa and mix in some sour cream.

It will dilute the salsa and make it less spicy while adding a smooth, creamy taste.

Not only will it help reduce the heat, but it will also make your salsa creamy and delicious.

6. Use Add salt and sugar

Try adding salt or sugar. Remove a cup of chopped or puréed salsa and stir in 1 1/2 teaspoons of salt or 2 teaspoons of granulated sugar. Kindly put it back into the jar you keep it in.

Moreso, if you want to make milder salsa, dissolve salt or sugar in the salsa and let it stand for 25-30 minutes before serving. The salt or sugar will draw some of the spice out.

How to make green salsa less spicy

How to make green salsa less spicyGreen salsa is a versatile condiment that goes great with just about anything. However, if you find it too spicy, it’s not necessary to throw out your salsa.

It is made of tomatillos, which have a unique flavor. Although the taste is mild, their husks contain an alkaloid called tomatine that can irritate the mouth and throat if eaten in large quantities.

 Here are some ways to make salsa verde less spicy

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First, adjust the number of jalapeno peppers. It will reduce the amount of “heat” your finished salsa has.

Then you’ll also want to add a little sugar and extra lime juice. It balances out the natural tartness of the tomato while simultaneously dampening the spiciness of the pepper.

Alternatively, you can remove the seeds and the ribs from the jalapeno chiles before mincing them if you omit the jalapeno altogether and allow a combination of tomatillos, cilantro, onions, and garlic to get a nice browning in a skillet on the stove-top. 

However, there are many different methods for making salsa verde. 

One method is to make it simpler, mixing tomatillos, onions, salt, and cooking oil together until you get the desired consistency. 

In using this method, only garlic is used. Another way is like any other salsa, where you add several ingredients such as onions, garlic, and cilantro. 

It will help add flavor to the salsa, but it may be too spicy for some people’s liking.

How to make guacamole salsa less spicy

How to make guacamole salsa less spicyIf you don’t want hot salsa, remove the seeds from your jalapeno peppers. 

Also, you can use less onion and garlic to lower the levels of the spiciness. 

Add a couple of tablespoons of lime juice and some warm water to make it even better. Include tomatoes in large quantities to lessen the spiciness.

How to make tomatillo salsa less spicy

Tomatillo salsa is made from tomatillos, a tiny fruit similar to a tomato. It can be turned into smooth salsa or chunky salsas. The seeds are pretty hot and make it spicy.

There are a few ways to make your tomatillo salsa less spicy. One way is to use green tomatoes instead of tomatillos. 

Also, you can remove the seeds and veins from the jalapeno chiles, which contain most of the heat.

You can also reduce the water content.

But if you like it hot, leave in the seeds and veins and remove them as you eat your salsa.

Frequently Asked Questions

How do you dilute hot salsa?

To dilute hot salsa, start by draining excess liquid from salsa that is too spicy for your taste. 

Pour the salsa into a blender and blend or process until the mixture becomes smooth. It mixes the ingredients thoroughly, which helps to cool it down. 

Return the blended salsa to a bowl and stir some dairy products, like sour cream or reduced-fat plain yogurt. 

Then add some mild peppers, such as jalapeno or Chile Verde, or add a splash of vinegar to make the taste more appealing.

How do you make salsa less salty?

If your salsa tastes too salty, add more veggies to dilute the saltiness. 

The tomato and onions have a sweeter taste than peppers and cilantro, so adding an amount of these veggies will help balance out the saltiness.

What can I add to salsa for flavor?

Add cilantro and corn to your salsa. Cilantro adds a fresh taste, and the corn adds natural sweetness.

Also, you can’t go wrong by adding onions and olives, but meat like chopped chicken or beef makes a great addition. 

You will change the flavor by adding different ingredients depending on your taste.

How do you add spice to salsa?

Some may want salt, others wish to lime juice, and some even like more habanero peppers in it! With these three simple ingredients and a bit of patience, the perfect salsa is guaranteed.


In this how to make salsa less spicy article, we discussed many different ingredients in salsa that become spicy. 

Many of these ingredients contain capsaicin. The capsaicin will cause a burning sensation in the tongue and mouth to those who consume the salsa containing these ingredients. 

We also discovered a way to counteract the spiciness of these salsas by adding several alternatives. These methods can be used on all salsas.

How to make salsa less spicy

Salsa Less Spicy Recipe

Salsa is a delicious and versatile sauce, condiment, or side, but sometimes it becomes too spicy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sauce
Cuisine: American
Keyword: Salsa Less Spicy Recipe
Servings: 4
Calories: 9kcal


  • 1 Jar
  • 1 freezer


  • 1/4 lbs Roma tomatoes
  • 1 can petite diced tomatoes
  • 2 green onions
  • 1/3 cup chopped red onion
  • 1 jalapeno pepper
  • 1/3 cup fresh cilantro
  • 1 clove garlic
  • 2 Tbsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar
  • Salt and pepper


  • All ingredients should be combined in a food processor and pulsed in short bursts until finely minced.
  • Add tortilla chips to the dish. It should be noted that salsa always tastes best after being chilled for a few hours, so if you have time, marinate the ingredients together before serving.
  • Keep chilled for up to a week.



Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!
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