How to Neutralize Hot Pepper Oil

Scotch bonnet pepper oil is among the hottest varieties available.

You can neutralize the spicy heat of hot pepper oil in a dish. Hot pepper oils are usually made by simmering dried or fresh chili peppers in vegetable oil. The flavor and heat from the pepper is transfered into the oil, and later the peppers are strained out. Extra ingredients can be added to balance a dish when too much of the pepper oil is used. Customize the spicy kick by neutralizing the pepper oil.

Things You'll Need

• Full-fat dairy (whole milk, cream, yogurt or sour cream)

Instructions

1. Add a tablespoon of the full-fat dairy to the dish containing the pepper oil. Reduced-fat and low-fat varieties of milk, yogurt and cream are less effective against the capsaicin in pepper oil. Stir the contents of the dish.

2. Taste the food to see how much of the spicy flavor from the pepper oil has been neutralized. Use a clean tasting spoon each time instead of the spoon used to stir the dish.

3. Add another tablespoon of the dairy product if the pepper oil still tastes spicy. Stir thoroughly. Taste with a clean spoon and continue to add dairy in tablespoon increments until you are satisfied with the flavor.

Tips & Warnings

• Some dishes containing pepper oil are served with the dairy product on the side. This allows the individual diner to customize the spice level of their food.

• Any combination of full-fat dairy products can be used to neutralize the burn of hot pepper oil. Change to thick cream or sour cream if a stew is getting runny from adding whole milk.

• Wash hands immediately with soap if the pepper oil touches skin. The hot oils cause a burning sensation on almost any part of the body they come in contact with.

References

• University of Nevada Las Vegas: New World herbs and Spices
• Chipotle Chiles: About Capsaicin From Hot Peppers