I have a shitton of cayenne peppers.
What is the best way to "reduce" them and really concentrate the heat? Don't mind an involved process, or being mildly wasteful.

>>21453934 (OP)
Alcohol extract + reduction could be pretty good. Capsaicin is alcohol soluble.

Leave them to air-dry and you can grind them up in a mortar and pestle later for homemade red pepper flakes
You can reconstitute them later by just sticking them in hot water for 30 minutes

>>21453934 (OP)
My favorite thing to do with these or any hot pepper is ferment them then boil into a sauce with vinegar and tequila. It's not an extract if that is what you're looking for but it turns a bowl of peppers into 1/4 bowl or so of hot sauce.
>top then chop peppers
>put into quart jar or container
>add water to submerge peppers
>add tbs salt
>add splash if vinegar or squirt if lime if your water is alkaline
>cover with paper towel
>let sit for 2 weeks
>drain half the water and blend everything else
>boil with a shot of vinegar and tequila or so to taste
>refrigerate and eat

>>21454019
I was going to suggest this, but fermenting peppers usually reduces their spicy levels.

>>21453934 (OP)
Return them and get some habaneros, scorpion peppers, or carolina reapers if possible. They have a better flavor besides the spice as well

>>21453942
I've always wanted to use a pressure cooker and some high proof alcohol to do something like this, but I'm sure I'd just blow my house up.

>>21454230
>Local man burns down house, fire fighters and neighbors choked on fumes

>>21454230
Not only is that incredibly dumb, but heat destroys capsaicin

>>21454230
if you have an instant pot or something similar, that's not a worry at all. that'd only be if you're using a stovetop pressure cooker and a gas burner
but also I'm not sure what you'd get out of that vs just throwing the chopped up peppers into a jar with vodka/everclear and letting it steep for a while

>>21454248
>>>21454230 #
>if you have an instant pot or something similar, that's not a worry at all
Yes, nothing dangerous at all forcing boiling pure alcohol through a pressure relief valve into a kitchen

>>21454256
why would you ever not do natural release with a liquid

>>21454247
Only extreme heat does.
Boiling temps do not qualify

>>21454270
The boiling point of ethanol is 170 degrees. You're making a bomb

eating them raw with a little vinegar and salt

>>21454230
bro pressure cookers work bec they heat water over 100°C under pressure
boiling point for alc is ~78°C, youre gonna have a lot of very flammable gaseous alc in your kitchen
do not do this

>>21453934 (OP)
MAKE JELLY OUT OF THEM
TRUST ME, IT'S DELICIOUS