Recipe: Homemade Capsaicin Cream
Yield: 1 servings
1 lb Fully ripe Habanero peppers -- or any Capsicum Chinense 1 Uart glycerine or mineral -- oil; (inert oil) 3 oz Paraffin or beeswax; broken
This recipe is from the Jean Andrews book "Peppers, the domesticated Capsicums": I have not tried it, so it's worth exactly what you paid for it.
Yield about 32 ounces
Steam the peppers with 2 to 3 tablespoons of water in a tightly closed plastic bag in a microwave for 3 to 4 minutes until the stems pull off easily, or use a conventional method. Drain thoroughly, remove the stems, and chop with the seeds. Put the oil in a heavy, deep pan, and add the chopped peppers. Bring to a boil; then reduce heat, cover, and simmer over low heat for 4 hours; repeat this procedure two more times (12 hours cooking). Strain through a metal strainer, pressing the pulp with a wooden spoon. Discard pulp residue from strainer. Puree the oil and strained pulp in a blender. Strain once more through a fine metal strainer lined with one ply of facial tissue, or through muslin or nylon hose. Return to a clean pan. Add the paraffin and melt carefully over low heat, stirring until completely blended. Cool slightly and pour into small, wide-mouth, lidded containers such as plastic pill bottles. Because of the long cooking time, it is good to make this amount.
NOTE: This pepper pulp in this mixture will become very dark, but the mixture will lighten after straining. You may also experience coughing and sneezing during cooking. This ointment is quite greasy."
There is quite a bit more and she recommends starting with Zostrix to get the pain under control then switch to this which is less concentrated but a whole lot less expensive.
Posted to CHILE-HEADS DIGEST by "Celeste or Dave Anderson" <Gtoughchile@mail.greatbasin.net> on Mar 2, 1999, converted by MM_Buster v2.0l.
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