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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Fresh peppers, I don't even sweat it - everything goes in, minus the stem.

If I'm making crushed for 'za, I'll still leave 'em in.

If I'm rehydrating to make a consommé, I remove as many seeds as I can whilst the chile is dry. Has nothing to do with 'heat' and everything to do with bitterness

Bells specifically: I remove the seed hub - far too many.

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