Recipe - Homemade Capsaicin Cream

1 pound Fully ripe Habanero peppers
or any Capsicum Chinense
1 Uart glycerine or mineral
oil; (inert oil)
3 ounce 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, widemouth, 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 CHILEHEADS DIGEST by "Celeste or Dave Anderson"
Gtoughchile@mail.greatbasin.net on Mar 2, 1999, converted by MM_Buster
v2.0l.