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…






Hey, while you might not win on education, healthcare, quality of life or cultural attitudes towards racism, you can always come at the west coast over this BS:
“It’S tHe IcE tHaTs ThE pRoBlEm” sure, and the fact there’s eight whole plows in the entire state and nobody even understands the concept of winter tires is just totally unrelated…
(/j ❤️)