"A spoon of salsa can completely change a meal. From fiery tacos and cheesy enchiladas to burrito bowls and seared meats, a little goes a long way in terms of elevating flavor. This is especially true with fire-roasted salsa, which adds a distinct smokiness and new depth to dishes. However, a blend of peppers like serrano and jalapeños are often added to fire-roasted salsa that can increase its spice levels."
"A hero of breakfast foods, sandwiches, and Mexican classics, avocados are great at cooling spice. This is because capsaicin, the compound in peppers that causes stinging, is fat-soluble. Avocados contain fat, which dissolves the capsaicin. So, adding just a few chunks into (or on top of) your recipe for fire-roasted salsa should help tame any fieriness. Plus, bits of avocado will even add a deliciously creamy texture and gorgeous green pop of color to your meal."
Avocados cool spicy fire-roasted salsa because capsaicin is fat-soluble and avocado fat dissolves the heat. Adding about half a ripe avocado, cubed, on top of salsa tames fieriness and provides creamy texture and vibrant green color. Lime juice helps prevent avocado browning by coating the cubes. Honey can also temper heat by adding subtle sweetness, and dairy products are especially effective at neutralizing capsaicin. Serve avocado on the side for groups, adjust amounts to taste, or gently stir cubes into salsa. Small tweaks like these balance flavor without overpowering smoky salsa notes.
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