How do you make chili peppers less hot?

You can make chili peppers less hot by removing the heat-carrying parts, cooking them, or soaking them in certain liquids that extract the compound responsible for the heat.

The primary compound that gives chili peppers their heat is called capsaicin. Most of this powerful substance is concentrated in the pepper's internal membranes and seeds, not just the flesh. By targeting these areas, you can significantly reduce the spice level.

Effective Methods to Reduce Chili Pepper Heat

Here are several practical ways to temper the heat of chili peppers:

1. Physical Removal (Seeds and Membranes)

This is often the most direct way to control heat, especially for fresh peppers.

• How it Works: Capsaicin is highly concentrated in the white pith (membranes) inside the pepper and to a lesser extent, the seeds attached to them.
• Process:
  • Wear gloves to protect your skin from capsaicin oil.
  • Cut the pepper in half lengthwise.
  • Use a spoon or knife to scrape out all the seeds and the white membrane.
  • Rinse the inside of the pepper under cool water.
• Best For: Fresh peppers like jalapeños, serranos, poblanos, and bell peppers (though they have minimal heat).

2. Soaking Methods

Soaking can help draw out or dilute capsaicin. The effectiveness depends on the soaking liquid and the type of pepper.

Soaking Dried Peppers

According to the reference, the easiest way to pull the capsaicin out of a dried chile is in alcohol or vinegar.

• Alcohol: Alcohol is noted as more effective than vinegar. Pour some tequila or vodka over hot peppers and let it sit for about an hour. This method works for both red and green dried chile peppers.

• Vinegar: Soaking in vinegar also helps extract capsaicin, though potentially less effectively than alcohol.

• How it Works: Capsaicin is oil-based and more soluble in substances like alcohol and vinegar than water. These liquids can help draw the capsaicin out of the dried pepper's tissues.

• Best For: Dried peppers (ancho, guajillo, chile de arbol, etc.) that need to be rehydrated anyway.

Soaking Fresh Peppers

• Water: Soaking chopped or sliced fresh peppers in cold water for 30 minutes to an hour, changing the water periodically, can wash away some capsaicin.
• Dairy: Soaking fresh pepper pieces in milk or yogurt can also help, as the casein protein in dairy binds to capsaicin.

3. Cooking

Cooking methods can also affect pepper heat, though the impact varies.

• Slow Cooking: Cooking peppers for a long time, especially in a liquid, can help distribute and slightly mellow the heat as capsaicin leaches into the surrounding liquid or food.
• Roasting/Charring: Charring the skin of peppers (like poblanos or bell peppers) and then steaming and peeling them removes the hottest part (the skin and some underlying flesh where heat might concentrate).

4. Using Dairy or Acid in Dishes

While not a way to make the pepper itself less hot before cooking, incorporating dairy or acid into your dish can help counteract the sensation of heat.

• Dairy: Milk, yogurt, sour cream, or cheese can bind to capsaicin molecules, neutralizing them or making them less accessible to pain receptors.
• Acid: Citrus juice (lime, lemon), vinegar, or tomatoes can balance the heat and make it feel less intense.

Summary Table

Method	Primary Action	Best For	Notes
Physical Removal	Removes Capsaicin Source	Fresh Peppers	Wear gloves! Remove seeds & membrane.
Soaking in Alcohol/Vinegar	Extracts Capsaicin	Dried Peppers	Effective for rehydrating & de-heating
Soaking in Water/Dairy	Dilutes/Binds Capsaicin	Fresh Pepper Pieces	Can take time; change water.
Cooking (Slow/Long)	Distributes Capsaicin	Dishes with Peppers	Mellows, doesn't eliminate heat.
Cooking (Roasting/Charring)	Removes Skin/Some Flesh	Larger, Fleshy Peppers	Good for poblanos, bell peppers.
Add Dairy/Acid to Dish	Counteracts Heat Sensation	Final Dishes	Eaten with the hot food.

By employing one or a combination of these techniques, you can effectively reduce the heat level of chili peppers to suit your preference.