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When cooking chili, and your chili heat is too hot, it is suggested to add fresh lime juice or a little brown sugar to drop the heat down.


There's a product on the market called 'Pure Cap', which is exactly what you're proposing to make: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ It comes in a dropper bottle inside a child-proof container. One my former housemates (before he was living with me) had a container ... it seemed more useful for a (not very funny) ...


sechaun pepper causes that "buzz"....I remember listening to an NPR program where someone actually did research and through a large sample of tasters discovered the "frequency" of the buzz felt to be around 50hz almost always the same for all people. That's strictly from memory though and the number could be way off. It was interesting anyway.


It's possible it was a combination called 麻辣 (ma-la,) literally "numbing and spicy", a mix of hot chilies and Sichuan peppercorns (which are called Huā jiāo [花椒].)


Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary ...

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