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Fact:
The chemical that causes peppers to be "hot" is capsaicin. Capsaicin is fat-soluble, not water-soluble. Heating, freezing, soaking in water, and so on, will not make peppers less hot, except from the physical action that leaches the capsaicin from the surface from soaking. You can either remove the seeds and placenta (all the white stuff, as someone said previously), or eat them with a fatty food - this is why sour cream works, but water and beer don't (all they do is spread the heat around). You could, I suppose, process the peppers, soak them in oil, and then press out the oil, but that's a lot of work

I have a jalapeño pepper that is producing like mad.
I have bough "Tame Jalapeño Pepper" (with the seeds in) at the market so I am trying to Tame these

I cut some in 1/2 down the middle and soaked then in MILK - That cooled them by 1/2 (and made the milk hot)
Now I have some soaking in "Sprite" - I haven't tried them yet...

Clorox in water will make your hands stop burning

I may soak some in Clorox/water and rinse well...

Any other Ideas?
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