Years ago, I met a man who claimed to be able to take the heat out of his pickled jalapenos. Do you or have you ever run into a process that neutralizes the capsaicin but leaves the flavor of the chile intact? That guy’s peppers were awesome!!Thanks for your time.
A: Hello Kearney:
No, I’ve never heard of such a practice, but I have to wonder what the purpose would be of taking the heat out. There are now large, mild, jalapenos that you can pickle.