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

I generally leave them in. I don't cook for anyone else though. Bell peppers are an exception, its easy enough to keep them separate from the rest of the pepper.

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