It is possible to fix a recipe that has too much black or hot pepper by adding ingredients, such as acids, sugar and dairy products to the dish to tone down the spiciness. Another ingredient used to counteract heat is peanut butter, but only if it is compatible with the dish.
Dairy products, such as sour cream, milk or yogurt, can tone down a very spicy dish. Similarly, vinegar, lemon juice or lime juice are suitable acids to counteract against black or hot pepper. Another method to neutralize excessive black or hot pepper in a recipe is to add a tablespoon of sugar. If these items are not readily accessible in a kitchen, then increasing the amounts of other ingredients in the dish may also work. This is a suitable option for a pot of chili, pasta sauce or stew dishes.