I regularly make a few different condiments with hot peppers:
- Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt)
- Pepper Sauce consisting of habanero, garlic, lime, culantro, salt
- Variation on above using dry roasted chile de arbol in stead of the habanero
In every case I've noticed a significant decline in heat after the first day, then a slow and steady decline as time goes on The taste immediately after preparation can border on unbearably hot, while on the proceeding days it can become almost what I would call mild.
Why does this happen and can anything be done about it? I'm wondering if it's possible that any of the ingredients I use are having a chemical reaction with the capsaicin causing the loss in heat. Or is it storage related? Or is this simply something that cannot be avoided once you cut and grind the peppers?
For the record I think this is fairly reproducible:
- Get the hottest peppers you can imagine.
- Grind them up with some water, salt and lime juice.
- Taste and experience the hopefully insane level of heat.
- Refrigerate & taste again in a few days. Notice how it's not as hot as before?