On Wed, 1 Apr 2009 09:26:46 -0700, "Jebediah Kornworthy"
> wrote:

>
>"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.
>
Could be they're using mild jalapenos to make their chipotles.

You might look into Spanish smoked paprika as a source of smoky
flavor. There are hot and sweet varieties.
--

modom