What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

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What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

I'm on team "mucho pepito". Good source of health

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[–] • 1 pt

When it comes to bell peppers or mexican dried chiles, you'll want to scrape those seeds out. But with fresh jalapenos, serranos, poblanos, or other similar ones, I keep them in there.

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