"Julie Bove" > wrote:
> "Cheryl" > wrote in message
> eb.com...
>> On 10/5/2013 12:13 AM, Sqwertz wrote:
>>
>>> On Fri, 4 Oct 2013 21:05:22 -0700, Julie Bove wrote:
>>>
>>>> So my question now is... What would make them lose their heat? I >>> bought
>>>> some, making sure to get the ugly ones with the brown, crack looking >>> stuff
>>>> on the outside. Intended to put three in my pico de gallo but they were >>> so
>>>> hot, I feared that would be overkill. Wound up putting maybe 2.5 in and
>>>> very few of the seeds. No real recipe. Just threw it all together.
>>>> Tomatoes, white pepper, green pepper (proportionally more than the >>> white),
>>>> lots of cilantro, little salt and pepper and the juice of three limes. >>> The
>>>> stuff was so bitey hot as I first stirred it together that I couldn't >>> eat
>>>> it! I let it sit for about an hour then retasted. No heat. No heat at
>>>> all! What happened? I put a goodly portion on my black beans but they >>> were
>>>> seasoned only with salt so the end result was boring. Amd finishing it >>> all
>>>> tonight but stirred some Jalapeno Tabasco in with the beans. Perfect!
>>>
>>> Nothing makes them lose their heat once prepared. You're
>>> hallucinating.
>>>
>>> -sw
>>>
>> I'd say she burned her taste buds with the first taste.
>
> No. It wasn't hot on the two subsequent days that I ate it either.

When I cook sauce and add heat, cool or freeze, it losses heat.

My bell jars of my dried habanero loose heat after a year or two, or more.
I even add salt to keep dry.

Greg