I've got some plans to make a Brazilian Starfish hot sauce, but I need a way to cut it so that the heat isn't too much for friends and family. I've thought about adding some bell peppers to the mash, don't know if that'll work. Maybe add white vinegar somewhere along the way. What's the best way to get the heat down to a nice 2,000-3,000 SHU when the peppers I'm working with are 10,000-30,000 SHU.
Thanks for any advice.