"Jebediah Kornworthy" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> Jebediah Kornworthy wrote:
>>
>>> Here is my thought. I want to buy some whole Chipotle
>>> peppers and devain and deseed them myself. Since the peppers are dried
>>> I was wondering if there is any special tips or advice I could garner?
>>> Do you devain and deseed them dry or do you rehydrate them? I don't
>>> want to rehydrate them myself. Maybe a small knife or X-ACTO knife?
>>
>> Won't work. When the peppers are dried the heat is throughout the chile.
>> You can only tame them when perfectly fresh.
>>
>> -sw
>
> Thanks sw,
>
> I have a bottle of ground chipotle but it had more heat than I
> wanted. So you say that it won't help now because the capsaicin has
> spread throughout the pepper during the drying process? Interesting, I
> never knew or heard this before. Very interesting. I imagine you found
> out the hard way, which is how I sometimes learn things also.
>
> Here is what is interesting. Their is a Mexican restaurant called
> Baja Fresh that has a chipotle salsa and it isn't hot at all. I wonder
> how they do it? Maybe they deseed them first and roast them in-house?
>
> Thanks again.
>
> Jeb

Or maybe they only use a small amount of chipotle in the salsa, just enough
for some flavor but
not enough to heat it up to much. As this is a large chain, they are
probably using chipotle 'flavoring'.

Jon