What is the overall effect of boiling fresh chillies in hot water before blending as opposed to fermenting (explained in Recipe for Cholula Sauce ) ?
You need to rehydrate the peppers after removing the stems and seeds. Bring some water to boil and then simmer them for about 20 minutes or until they are soft. Using more boiling water with some vinegar may help to dilute the capsaicin...
Does it reduce the pH level ?
What are the Pros & Cons of each process ?