The Hot Habanero Chile Pepper
A chile’s heat is produced in the placenta – the sack under the stem – and carried in the seeds and veins of the chile pepper.
If you want to lower the heat and up the flavor, then simply remove the seeds and veins. Additionally, adding fruit will help lower the thermostat.
Or, if you want to crank up the heat, then chop the seeds to release more of the capsaicin.
When preparing dishes with chile peppers, some cooks protect their hands with gloves when handling the chiles.
Whether you choose to use gloves or not, it is important to wash your hands, knives, and cutting boards with soap and water.
And, whatever you do, be careful to not rub your areas during or after handling chile peppers. Capsaicin spreads like wildfire.
Tags: chile peppers, Hot Salsa Recipes, hot sauce, peppers, recipes, salsa, spicy cooking