I appreciate the suggestion!

It’s not the pungency that’s an issue though, but the flavor of the pepper itself - it absolutely overwhelms every other ingredient in the dish with a quite unpleasant flavor, even when pith, seeds and ends have been removed. The same is true of bell peppers, though I find them less overpoweringly strong flavored. There are a few varieties that don’t do it - Pequin peppers are quite munchable, as are bird’s eyes, but the staple ‘spicy’ peppers in the US (ancho, jalapeno, habanero, poblano, aleppo, cayenne, tobasco, chipotle, etc) all unfortunately fall under the heading of “blechy” for me…