My method of removing 100% of the "hotness" of a pepper, or if you like, just minimalize it.
All you need is a knife, a thumb, some rubber gloves, olive oil, and a strong potable alcohol of your choice (tequila goes best with the flavor, in my opinion).
Many people, even the great Food Network, believe that the best way to reduce the heat of a pepper is to remove the seeds. While that is quick and effective, the theory is several decades old and outdated.
Most hot peppers on the market belong to the Capsicum genus. That burning sensation is caused by capsaicin, the lipophilic substance located in the seed pod and in "blisters" lining the pepper's inner walls.
This method first dilutes and loosens the capsaicin, then dissolves it away, leaving you with strictly the pepper's flavor.
To start, you will need:
- chili pepper of your choice
- sharp paring knife
- cutting board
- olive oil
- a strong alcoholic beverage (at least 80 proof)
- latex gloves (or synthetic, whatever)
- a shot glass
- a rocks glass or "lowball" glass
Step 1: Cutting the Beast
Be sure to have both gloves on before any of the following steps!
I slipped up at the end and took one off, and that kinda ruined my day. lol
With the knife, cut the top of the pepper to remove the stem.
Next, slice one side from top to bottom to open it up.
To remove the placenta (seed pod), cut the connective tissues between it and the inner wall.