Any way to prepare hot peppers too reduce the hotness?

Question

I'm growing Anahiem peppers; the plant is very productive but we can only use a small portion of the crop because the peppers have too much zing for most dishes. Sauteing helps some but not enough. Boiling doesn't seem to help much.

We have removed the seeds and membranes -- that does help, but not enough. The flesh is too hot.

Answer 1

Use half of what you normally would use or roast them in the oven or on a BBQ, what that does is releases the sugars in the Chile itself. Capsaicin is Capsaicin

Answer 2

Try to slice off as much of the ribs and seeds as possible as this is where most of the heat resides. you can try to roast the peppers (char the skins over fire, put in a paper bag for 15 minutes and then remove the skin. slice them open and remove the seeds and ribs) and store them in oil. That might calm them down a bit. Plus side is you get a pretty green, spicy roast pepper infused oil.

You could always try growing a different pepper.

Anaheims are well known for smoking and drying (then they're called Poblanos) and it only takes a little bit to spice up a mole or sauce.

Answer 3

Rusrus is correct. The placenta, i.e. the membrane connecting to the seeds is highest in capsaicin, the chemical that causes peppers to be hot. Removing the seeds and placenta will reduce the heat of the pepper. Cooking will also reduce the heat a little.

Answer 4

The hottest part of the pepper is the membrane surrounding the seeds. Cut that off and remove the seeds. The "shell" or "fruit" will retain the flavor, but not all the heat.

Cook as you like.

Answer 5

Anaheims aren't all that hot, but here goes:
split the pod and remove the ribs, seeds (not because they're hot. they are bitter), and as much of the white membrane as you can.
roast the pod. This sweetens it and reduces the capsaicin content a bit.

Choose the largest pepper pods from your plants. Remember, smaller is hotter.

Answer 6

Remove all of the seeds and any white connective tissue holding in the seeds--this is where most of the capsicum (the chemical which makes peppers "spicy") is stored.

Answer 7

take all the seeds out, that is what makes peppers hot

Answer 8

remove seed-use gloves-do not touch face or eyes pepper juice burns like heck.

Answer 9

Maybe you can try roasting the peppers - until they're blackened. Scrape/rinse off the blackened skin.

Answer 10

Rinse Them IN Warm Milk