Gasps and wipes away the tears Deep breaths…
Ok, now that I’ve calmed down, milk is indeed a good choice to get rid of the oils in hot peppers, it has a “detergant like” effect that helps break down and remove the irritating oils. Also the sugars in it help nuetralize the akalinity? of the peppers.
Scolville units are how many units of sugar water it takes to nuetralize one unit? of the particular pepper’s oil, if I remember correctly. So, try sugar water (But NOT fizzy drinks!!! Those only add to any irritation.) if you need to get rid of burning in the mouth, not sure I’d put it in my eyes, but I might rinse my naughty bits with it if I were desperate.
I was taught to make “chili” by a lady of Mexican ancestry from Texas. Here are the tips she gave me for making a nice quick all purpose salsa. First pick dark green unwithered jalepenos, if you can find any that are really shiny and have black on them get them too. (Hot, hot, hot stuff. Yum!)
Boil the peppers in just enough water to float, and not scorch. Once they are limp, let them cool a bit. Be sure to avoid the steam, have a window open or stove vent on. Using a fork to fish them out of the water (save the water) pull the stems off carefully.
Wash your hands after handling them!!! Use something like Dawn too, I find it’s more thorough.
Put the de-stemmed peppers in the food processor, with some water from the pot because some of the oils will have cooked off, so this keeps the salsa HOT. Add fresh tomatoes, and whatever other sundry seasonings etc. you like. (A bit of garlic, or cilantro, etc. Sometimes I just make it green.) Put the top on, and chop it to the consistency you want. It’s quite good on eggs with breakfast.
It stores nicely in a jar for quite a while too.