If you soak it for 2 hours, it will have the heat of a jalapeno. This will completely remove the heat left in the flesh and leave you with only the smoky citrus flavors of the pepper. To do that, once you have completed the deseeding process, completely submerge and soak the pepper in Tequila or vodka for 3 hours. If you want to take ALL of the heat out of these peppers and leave only the flavor of the habanero, then soaking it in alcohol works best. But the key here is the fat, so low-fat dairy will not do the trick. It’s an effective solution for reducing heat when your mouth is on fire. If by chance, one of your guests can’t take the heat – milk, yogurt or sour cream dilutes the capsaicin as it dissolves the fats in these dairy products. You can also use olive oil to soothe the burn. Just put it on your hands and wash with water repeatedly until the burn stops. These have properties that dissolve the oil. To help neutralize the burning sensation and get some relief, wash your hands with rubbing alcohol, dish soap, and water. Unfortunately washing with soap and water won’t always stop the stinging burn because this oil doesn’t dissolve in water. What if you feel the burnĬapsaicin is the active oil in peppers that brings on the heat. In short, handle with care, and remember, to get a fabulous salsa, it’s all about balancing the flavors. Leaving the seeds can add a bitter taste, so it is best to remove as many as possible.Īnd don’t forget to wash utensils, cutting boards, and any surface you used to minimize coming into contact with residual oils. Then cut the habaneros in half lengthwise, cut into thin strips, and then finely dice into smaller pieces.įor intense heat, you could leave the membrane, but even without the seeds and veins, the habanero will always add a spark to any dish. Once the pepper has been cleared of the bulk of the heat, you can add a little olive oil and rub out any residual heat from the flesh of the pepper. You can also use your thumb to scrape out the heat, as long as you are still wearing your gloves. To deseed and devein peppers, after you cut the top off, use a small sugar spoon to dislodge and scoop out the seed pod, the white membranes, and the seeds. Place the peppers on a cutting board, cut the tops off and discard the stems.Ĭontrary to popular belief, the heat of peppers is not only in the seed pod, but the majority of the heat lies in the membranes of the inner walls. Put the peppers in a colander and rinse with cool running water.

They’re much hotter than jalapenos, and before the appearance of the ghost pepper, habaneros were considered one of the hottest peppers in the world.īut don’t be afraid, I’ve got solutions for properly handling these eye-opening peppers. Habanero has a 5-chili heat factor 🌶🌶🌶🌶🌶 and can sting and burn your hands in seconds. Wear plastic gloves! And don’t touch your face or anyone else even with your gloves on! Don’t ruin your day – instead, take the necessary precautions. These peppers are very hot and likely to cause burns if handled without care. It is extremely important how you handle habaneros. This is an important must-read before you jump to the recipe! It will keep up to 3 days in an airtight container in the fridge. Just dethaw the mangos and proceed as usual.

I prefer fresh ingredients, but if you want perfectly cubed bright orange mango bites, using frozen mangos may be the best option.

Ghost pepper mango salsa recipe