[CH] Seeds in Sauces?

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Ron Levi: "Re: [CH] Tabasco"
• Previous message: Eric S. Coker: "Re: [CH] Tabasco"

I have tried a couple of sauce recipes (not the bottled kind) using various 
dried peppers like De Arbol, Chipotle, and Ancho.

The specific recipes I'm looking at say to remove the seeds after soaking 
the dried peppers. Are they suggesting this in order to tone down the heat 
of the sauce, or do the seeds in these particular peppers detract from the 
taste of the sauce?

I tried it with the seeds left in, and it tasted fine to me. I was just 
wondering if I'm missing out on something...

PS: Anyone know where to get good *fresh* peppers in the Raleigh/Durham NC 
area? I'm sick of the ones from the grocery store going moldy and mushy 
after 2 days (if they're not that way already).



Eric S. Coker
Multimedia Producer

• Next message: Ron Levi: "Re: [CH] Tabasco"
• Previous message: Eric S. Coker: "Re: [CH] Tabasco"