A chili expert on Facebook gave me this great tip as I am afraid of cooking/eating any of the super hots that I am growing. See my chili post series here.
He said suggested that I dry any super hot chili whole and store them away.
You then add a whole dried chili to the oil (that you are going to cook with) once it is heated in a pan. Once the oil is infused you remove and dispose of the chili itself and get on making your dish as normal.
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