Roast the pepper, dip in icewater, remove skin. Slice open, throw away seeds and cut a thin layer off the inside of the pepper. This membrane and the seeds are where the majority of the capsaicin (sp?) is. Resulting pepper isn't spicy at all. I've done this with scotch bonnet peppers and the resulting 'meat' of the pepper is only slightly warm, and very fruity.
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Date: 2010-09-09 09:00 pm (UTC)