Originally Posted by runnoft
If you want to tone it down but still enjoy the Jap flavor just remove the following prior to lighting the cooking fuse:
Seeds and Membrane
- The seeds are found in the center of a jalapeno pepper and are surrounded by a membrane. This membrane is where most of the capsaicin is in the jalapeno, so it is the hottest part of the pepper. The seeds and membrane can be used in cooking, but are often removed. This is done by cutting the jalapeno in half and slicing down the length of the pepper, under the pith, with a sharp knife.
I remove the seeds all the time. The seeds are bitter. There is a lot of heat in the membrane, too, and i remove it more or less, depending on the overall heat of the peppers.
This latest harvest is still scorching hot, even if i remove ALL of the membrane.
I just made a good sized batch of hot sauce/salsa. That is the best way I know of to use scorching hot peppers. It tastes good now, and will be awesome after aging for a week or two in vacuum-sealed Mason jars.