tasty. since the capsaicin isn't destroyed by geat i'd just slowly kook the chilies with just a litle bit of water till the skin is the only solid substance left. if you want it realy hot you'll have to do some more work though. i've got a recipte i'll translate for you.
//edit:
Step 1: ingredents
Chilis. For our experiment we use a 35g-Package afrikan birdeye chilis. Alcohol as high-per cent pure as possible, ethyl alcohol as possible , preferably at least 95 per cent. We need 100 ml, but best you buy somewhat more. A clean jam glass with well sealing cover. Eye protector, household gloves.
step 2:
Cut each chili at least once, so that the alcohol can penetrate well (gloves!). Fill the cut up chili into the glass and pour them with 100 ml alcohol, so that they are completely covered (if necessary use somewhat more alcohol). Let the mixture stay for at least 1 week and shake them well every few days.
step 3:
necessary stuff: tea filter, heatproof dish and a pot, into which this dish fits, and naturally again eye protector and gloves. Pour contents of the glass by a fine tea filter into the dish.
step 4:
Heat the solution filling up straight as much water into the pot that the dish dives into it, without bringing the water to overflowing. Also no water may run into the dish when cooking. carefully cook the water. Importantly: Switch the vapor departure to highest stage and/or open you the kitchen window. Since high-per cent alcohol evaporates, do not smoke!
step 5: Take the dish from the pot, while the botom is still covered with excerpt liquid. Attention - one misses this moment fast! Scrape with kitchen putty or plastic spoon the valuable set excerpt of the dish wall into the liquid; add little alcohol if necessary. Congratulations: you have now rather highly concentrated Chili excerpt! Note: Trying the pure excerpt one can actually only advise against.
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