There is too much pepper in my savoury mince dish, what can I do to make it less peppery?

Not easy especially if it's WAY too much, but you can try to add butter or another dairy product to cut back on the heat or something sweet.

If neither of these work you may have to start over.

Maybe a bit of squeezed lemon juice?

Add more liquid and continue cooking pepper is a volitile compound and after a while the taste will dispurse with the cooking juices.

Maybe add a little sugar to the dish to counteract the hot

Occasionally this has happened to me with a spicy pasta sauce I make. When its too overpowering I simply make a second batch, without the hot elements like pepper or hot sausage, and then combine the two. Freeze one and use later.


Otherwise, as mentioned, if your recipe uses a base like broth or a tomato sauce (not sure of your exact recipe) you just have to extend it a bit.. and as mentioned, I've found dairy to temper hotness well sometimes.